Corn and Jalapeno Fritters

In 'The Big Book of Appetizers'

• Ready In: 40 mins
• Yields: 30 fritters

Ingredients

• 1 1⁄4 cups unsifted all-purpose flour
• 1⁄2 cup cornmeal
• 1  teaspoon baking powder
• 2  tablespoons sugar
• 1⁄2 teaspoon salt
• 2  large eggs, lightly beaten
• 1⁄3 cup milk
• 1 (13 1/4ounce) can  creamed corn
• 1  cup corn kernel (fresh, frozen, or canned)
• 1  jalapeno pepper, minced
• 1⁄4 cup  chopped fresh cilantro
•  vegetable oil, for frying
•  coarse salt, for sprinkling

Directions

1. Combine the flour, cornmeal, baking powder, sugar, and salt in a bowl.
2. Stir in the eggs, milk, creamed corn just until the flour mixture has all been moistened.
3. The mixture should be lumpy.
4. Fold in corn, jalapeno, and cilantro.
5. Heat 1/4 inch of vegetable oil in a large skillet over med-high heat; drop the corn batter by tablespoonfuls into the skillet and fry until brown on both sides.
6. The centers should feel firm when gently pressed, about 1 minute per side.
7. Remove and drain on paper towels.
8. Sprinkle fritters lightly with coarse salt immediately.
9. Transfer to a serving platter and keep warm.
10. Repeat until all the batter has been used, adding more oil as needed.
11. Serve hot with dipping sauce on the side.
12. *The fritters can be made and kept warm in a 200° oven for 30 minutes.