Ingredient Quantity
Corn (from 2 cans sweet whole kernel corn) 3 cups
Chopped cilantro 1/4 cup
Chopped green onion 1/4 cup
Jalapeño, diced, deseeded, and membrane removed 1
Fresh lime juice 1 tbsp
All-purpose flour 1 cup
Baking powder 1 tsp
Kosher salt 1/2 tsp
Ground black pepper 1/4 tsp
Chili powder 1/4 tsp
Large eggs, lightly beaten 2
Whole milk 1/4 cup
Monterey Jack Cheese, shredded 2 cups
Olive oil 4 tbsp
Instructions:
Prepare Corn Mixture: In a large mixing bowl, combine the corn, chopped cilantro, chopped green onion, diced jalapeño, and fresh lime juice. Mix well until everything is combined. Set this mixture aside.
Whisk Dry Ingredients: In a separate, smaller bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground black pepper, and chili powder.
Combine Mixtures: Add the whisked dry ingredients to the corn mixture. Mix until just combined.
Fold in Wet Ingredients and Cheese: Gently fold in the lightly beaten eggs, whole milk, and shredded Monterey Jack cheese until everything is just incorporated. Be careful not to overmix.
Heat Oil: Heat the olive oil in a medium-sized pan or skillet over medium-high heat until it’s hot. A hot pan is key to getting that beautiful golden crust on your fritters.
Pan Fry Fritters: Using a medium-sized ice cream scooper or a large spoon, scoop portions of the fritter mixture onto the hot pan. Lightly press down each fritter with a flat spatula to flatten them slightly. Allow them to cook for about 3-5 minutes per side, or until they are golden brown and crispy.
Drain Excess Grease: Remove the cooked fritters from the pan and place them onto a plate lined with paper towels to absorb any excess grease.
Season and Serve: Once all the fritter mixture has been cooked, sprinkle the hot fritters with a little extra salt and pepper, and squeeze fresh lime juice over them. Serve immediately and enjoy your homemade corn fritters for dinner or as a snack!
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