Jalapeño Corn Fritters
Jalapeño Corn Fritters
Ingredients
For the Fritters
- 1 ear of corn, charred and kernels cut off
- 1 jalapeño, diced and de-seeded
- 3 green onions, green parts chopped
- 4 ounces shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon baking powder
- 1/3 cup all-purpose flour
- 1/3 cup Carnation Kickin' Jalapeño Flavored Evaporated Milk
- 1 large egg
- 2 cups vegetable oil, for frying
Instructions
- 1
Char the ear of corn directly over a stovetop burner, rotating frequently, until it develops a nice golden-brown char on all sides. Once cooled slightly, carefully cut the kernels off the cob and transfer them to a large mixing bowl.
⏱️ 5 min
- 2
Dice and de-seed the jalapeño. Chop the green parts of the green onions. Add both the diced jalapeño and chopped green onions to the bowl with the corn kernels.
⏱️ 5 min
- 3
To the corn mixture, add the shredded cheddar cheese, garlic powder, chipotle powder, baking powder, and all-purpose flour. Pour in the Carnation Kickin' Jalapeño Flavored Evaporated Milk. Mix all ingredients thoroughly until well combined.
⏱️ 3 min
- 4
Crack the large egg into the mixture. Mix again until the egg is fully incorporated and a cohesive batter forms.
⏱️ 2 min
- 5
Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 6
Using an ice cream scooper, portion out the fritter mixture. Gently shape each portion by hand into a small, flattened patty. Carefully place the fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 7
Remove the cooked fritters from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Corn Fritters
Ingredients
For the Fritters
- 1 ear of corn, charred and kernels cut off
- 1 jalapeño, diced and de-seeded
- 3 green onions, green parts chopped
- 4 ounces shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon baking powder
- 1/3 cup all-purpose flour
- 1/3 cup Carnation Kickin' Jalapeño Flavored Evaporated Milk
- 1 large egg
- 2 cups vegetable oil, for frying
Instructions
- 1
Char the ear of corn directly over a stovetop burner, rotating frequently, until it develops a nice golden-brown char on all sides. Once cooled slightly, carefully cut the kernels off the cob and transfer them to a large mixing bowl.
⏱️ 5 min - 2
Dice and de-seed the jalapeño. Chop the green parts of the green onions. Add both the diced jalapeño and chopped green onions to the bowl with the corn kernels.
⏱️ 5 min - 3
To the corn mixture, add the shredded cheddar cheese, garlic powder, chipotle powder, baking powder, and all-purpose flour. Pour in the Carnation Kickin' Jalapeño Flavored Evaporated Milk. Mix all ingredients thoroughly until well combined.
⏱️ 3 min - 4
Crack the large egg into the mixture. Mix again until the egg is fully incorporated and a cohesive batter forms.
⏱️ 2 min - 5
Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 6
Using an ice cream scooper, portion out the fritter mixture. Gently shape each portion by hand into a small, flattened patty. Carefully place the fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 7
Remove the cooked fritters from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
⏱️ 5 min