This recipe is so easy to make and full of flavor. You can add more jalapenos or chili powder if you like things spicy. We serve it with Mexican rice and charro beans.
- 2 cups frozen or canned corn (if canned drain and rinse)
- 1 to 2 jalapenos, seeded and minced (can add more if you like it spicy)
- 3 cloves of garlic, finely chopped
- 1 red bell pepper, seeded and finely diced
- 6 green onions, thinly sliced
- handful of cilantro, finely chopped
- 2 eggs
- 1 1/4 cups all purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons fresh lime juice
- 1 1/2 cups milk or non dairy milk (I use unsweetened almond milk)
- If using frozen corn, put in colander and run cold water over corn until it is thawed. If using canned corn, drain and rinse. Put corn, jalapenos, garlic, bell pepper, green onions and cilantro in a bowl, mix well and set aside.
- In a food processor fitted with the metal blade, combine the eggs, milk and lime juice together. Pulse a few times to mix. Sift flour, cornmeal, baking powder and salt together then add to milk mixture in food processor. Pulse a few times until batter is smooth.
- Add batter to bowl with corn mixture and mix well. Let stand at room temperature for 30 minutes.
- In a large frying pan over medium heat, warm 2 tablespoons of oil. Working in batches, spoon the batter into the pan to form pancakes 3 inches in diameter. Cook, turning once, until golden brown on both sides, 5 -6 minutes. Repeat with remaining batter, adding oil as needed to pan.
- Serve corn fritters warm with salsa or sour cream on top.