Southwestern Corn Fritters

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 1/2 ounce) can corn, drained
  • 1
    red pepper, seeded and diced
  • 1
    jalapeno pepper, seeded and diced (Go habanero, if you're really brave.)
  • 2
    tablespoons vegetable oil, divided
  • 2
    tablespoons fresh cilantro, chopped
  • 12
    teaspoon cumin
  • salt and pepper, to taste
  • Tabasco sauce, to taste
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DIRECTIONS

  • Heat the oil in a large skillet. Add corn and cook over medium heat for a couple of minutes. Add red pepper and jalapeno and cook for another couple of minutes. Transfer to a bowl and mix in the cilantro. Do not discard the oil.
  • In a separate bowl, beat the eggs with the cumin, salt and pepper, then stir into vegetables.
  • Using the same oiled skillet, drop heaping spoonfuls of the corn mixture into the oil. Cook for a minute or two on each side, until browned. Once cooked on both sides, remove from the pan and drain on paper towels before serving.
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