Brighten up your summer meals with these crispy corn fritters, a budget-friendly and crowd-pleasing option packed with sweet corn, melted cheese, and a bit of a jalapeño kick. Whether you're using fresh, frozen, or leftover corn from the cob, these savory patties are quick to whip up and perfect for brunch, picnics, or family dinners.
| Servings |
| 4 people |
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Ingredients
- 1/3 cup all-purpose flour
- 1/4 cup cornmeal
- 1 egg
- 1 tbsp green onion only the white parts, chopped
- 1 tbsp fresh jalapeño minced
- 1/8 tsp smoked paprika
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 cups corn kernals fresh, frozen, or leftover corn on the cob
- 1/2 cup shredded cheese* mix of what is leftover - Fontina, Cheddar, Monterey Jack or Pepper Jack work well
- 1/4 cup milk
- 1 tbsp butter melted
- 2 tbsp coconut oil
Servings: people
Units:
Instructions
- Mix all-purpose flour, cornmeal, salt, pepper and paprika together.
- In a separate bowl, whisk egg and butter into milk.
- Mix flour mixture and egg mixture together.
- Fold in corn, cheese, jalapeno, and green onion into batter.
- Heat up coconut oil in a heavy bottomed pan with high sides.
- Scoop 1/3 cup portions into patties and place in pan.
- Cook 2-3 minutes per side or until golden brown.
- Pat excess oil with paper towel.
Recipe Notes
Serve with a dollop of sour cream, garnish with the green parts of the green onion.
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