Fire up your fritters…
A little jalapeño pepper goes far in a batch of corn fritters. It’s just enough spice to perk you up, and the cumin and black pepper provide an earthy undertone that works perfectly with both the chili pepper and the subtle sweetness of corn.
Top these fritters with a little sour cream and guacamole and it’s a dream side for your grilled meats. Or you can approach these fritters like a meal and lay out a full spread of taco fixings, like additional jalapeños, shredded cheese, tomatoes, and onions.
- 2 cups corn cooked
- 1 jalapeño pepper green or red, roughly chopped
- 1/2 yellow onion roughly chopped
- 2 cloves garlic
- 3/4 cup shredded cheddar cheese
- 1/2 cup cornmeal
- 1/4 cup cilantro lightly packed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon baking powder
- 2 eggs beaten
- Sour cream and guacamole for garnish
- Place 1 cup of corn along with the jalapeño pepper, onion, garlic, and cilantro into a food processor. Pulse chop the mix until it's minced. Do not process to smooth.
- Pour the mix into a large mixing bowl, then add the remaining corn, eggs, cheddar cheese, cornmeal, oregano, salt, pepper, and cumin. Stir to combine. The mix should be sticky thick, but malleable enough to form patties.
- In an oiled pan over medium heat, cook the fritter patties approximately 2 minutes per side or until golden brown. Repeat this step until all batter is used.
- Serve with sour cream and/or guacamole.