Corn and Jalapeno Fritters

Name: Corn and Jalapeno Fritters
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 30 fritters
Ingredients: 1 1/4 cups unsifted all-purpose flour; 1/2 cup cornmeal; 1 teaspoon baking powder; 2 tablespoons sugar; 1/2 teaspoon salt; 2 large eggs, lightly beaten; 1/3 cup milk; 1 (13 1/4 ounce) can creamed corn; 1 cup corn kernel (fresh, frozen, or canned); 1 jalapeno pepper, minced; 1/4 cup chopped fresh cilantro; vegetable oil, for frying; coarse salt, for sprinkling

Submitted by ratherbeswimmin

"In 'The Big Book of Appetizers'"

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Ready In:: 40mins
Ingredients:: 13
Yields:: 30 fritters

ingredients

1 ¹⁄₄ cups unsifted all-purpose flour
¹⁄₂ cup cornmeal
1 teaspoon baking powder
2 tablespoons sugar
¹⁄₂ teaspoon salt
2 large eggs, lightly beaten
¹⁄₃ cup milk
1 (13 1/4 ounce) can creamed corn
1 cup corn kernel (fresh, frozen, or canned)
1 jalapeno pepper, minced
¹⁄₄ cup chopped fresh cilantro
vegetable oil, for frying
coarse salt, for sprinkling

directions

Combine the flour, cornmeal, baking powder, sugar, and salt in a bowl.
Stir in the eggs, milk, creamed corn just until the flour mixture has all been moistened.
The mixture should be lumpy.
Fold in corn, jalapeno, and cilantro.
Heat 1/4 inch of vegetable oil in a large skillet over med-high heat; drop the corn batter by tablespoonfuls into the skillet and fry until brown on both sides.
The centers should feel firm when gently pressed, about 1 minute per side.
Remove and drain on paper towels.
Sprinkle fritters lightly with coarse salt immediately.
Transfer to a serving platter and keep warm.
Repeat until all the batter has been used, adding more oil as needed.
Serve hot with dipping sauce on the side.
*The fritters can be made and kept warm in a 200° oven for 30 minutes.