Corn and Jalapeno Fritters

DIRECTIONS

• Combine the flour, cornmeal, baking powder, sugar, and salt in a bowl.
• Stir in the eggs, milk, creamed corn just until the flour mixture has all been moistened.
• The mixture should be lumpy.
• Fold in corn, jalapeno, and cilantro.
• 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.
• The centers should feel firm when gently pressed, about 1 minute per side.
• Remove and drain on paper towels.
• Sprinkle fritters lightly with coarse salt immediately.
• Transfer to a serving platter and keep warm.
• Repeat until all the batter has been used, adding more oil as needed.
• Serve hot with dipping sauce on the side.
• *The fritters can be made and kept warm in a 200° oven for 30 minutes.