Corn-Jalapeño Fritters
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- salt
- 1/2 teaspoon kosher salt
- 2 cups fresh corn kernels
- 2 tablespoons grated parmesan
- 2 beaten large eggs
- 1 thinly sliced scallion
- 1/2 finely chopped seeded jalapeã±o
- sour cream and lime wedges, for serving
- Carbohydrate 25 g(8%)
- Cholesterol 105 mg(35%)
- Fat 12 g(19%)
- Fiber 2 g(9%)
- Protein 9 g(19%)
- Saturated Fat 3 g(13%)
- Sodium 290 mg(12%)
- Calories 251
Preparation Pulse 2 beaten large eggs, 1/4 cup all-purpose flour, 2 tablespoons grated Parmesan, and 1/2 teaspoon kosher salt in a food processor to combine. Add 2 cups fresh corn kernels, 1 thinly sliced scallion, and 1/2 finely chopped seeded jalapeño; pulse 2–3 times. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.
Preparation Pulse 2 beaten large eggs, 1/4 cup all-purpose flour, 2 tablespoons grated Parmesan, and 1/2 teaspoon kosher salt in a food processor to combine. Add 2 cups fresh corn kernels, 1 thinly sliced scallion, and 1/2 finely chopped seeded jalapeño; pulse 2–3 times. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.
