Go Back
Recipe for Fresh Corn Fritters on The Creekside Cook
Print Recipe
No ratings yet

Fresh Corn Fritters

These are better if the batter rests for an hour before frying, but they can be made right after mixing. How much jalapeno you use is dependent on how hot your jalapenos are, and how spicy you like things.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Author: Donalyn Ketchum

Ingredients

  • 2 cups corn kernels [about 3 good sized ears]
  • 1 - 2 fresh jalapenos seeded and diced small
  • 2 tablespoons minced fresh cilantro
  • 1 garlic clove grated on a microplane or smashed and minced finely
  • 1 egg
  • 3/4 cup buttermilk
  • 1 tablespoon jalapeno hot sauce [or whatever hot sauce you like]
  • 1/3 cup masa or fine cornmeal
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt

For serving

  • Guacamole queso fresco cheese, more hot sauce

Instructions

  • Mix the corn, jalapenos, cilantro, garlic, egg, buttermilk and fresh jalapeno together in a medium sized bowl.
  • In a smaller bowl, whisk together the cornmeal, flour, baking powder, cumin and salt.
  • Stir the dry ingredients into the corn mixture.
  • To let the flavors really bloom, allow the batter to sit at room temperature for an hour or so. If you don't have time for that, you can make the fritters right way. I also taste the batter at this point to see if it needs more salt, or even more hot sauce.
  • Use a cast iron skillet, or other heavy skillet of frying pan. Add olive oil [or whatever oil you prefer] to the pan until it is 1/4 inch deep. Heat over a medium flame for a couple minutes.
  • Use a serving sized spoon or medium cookie scoop to carefully put the fritters into the hot oil. Use the back of the spoon to spread the fritter out slightly. if it began to sizzle right away, go ahead and add more fritters to the pan, leaving a inch or so of space around each one. If it didn't start sizzling, wait a minute before putting the rest of the fritters in.
  • Cook each fritter for about 2 minutes on each side, but keep an eye on them to make sure they don't get too dark.
  • Be careful that stray kernels of corn don't end up in the oil - they will really spatter.
  • Drain the cooked fritters on paper towels.
  • Serve warm with the toppings of your choice.
  • Store leftovers in the fridge.