Spicy Southern Cilantro Corn Fritters
From rescue_ranger 13 years ago
- 15 to make
- Serves 8
There is nothing like a hot corn fritter even more so if it has a kick to it!. Especially when you are having some of my spicy fried chicken or my Chile Rellenos, a sweet and spicy warm treat I like to spread mine with butter on mine but many folks in the South will put syrup but tradition says to butter and cover in sorghum or molasses anyway you do it they are great!
Ingredients
- 2 cups flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 tsp. kosher salt shopping list
- 1/4 cup sugar shopping list
- 2 eggs, beaten shopping list
- 1 cup milk shopping list
- ¼ cup melted unsalted butter shopping list
- 2 Tblsp unsalted butter shopping list
- About 1 1/2 cups fresh or thawed frozen corn, or 1 can whole kernel corn, drained shopping list
- ½ cup fine diced yellow onion shopping list
- 1/3 cup chopped Cilantro shopping list
- 1/3 cup diced sweet red pepper shopping list
- 3 seeded and pithed finely diced jalapeño peppers shopping list
- powdered sugar or syrup shopping list
How to make it
- Sauté onions and jalapeños sweet peppers in the 2 tablespoons of butter till onion are translucent and set aside. Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter. Fold in dry ingredients [add more or less flour - enough to bind batter]; add corn, Cilantro and the onion and pepper mix last and fold together. Drop by heaping tablespoons (size of about a med pancake) into hot vegetable oil and deep fry about 5 minutes or until golden brown. Remove to absorbent paper towels and sprinkle with powdered sugar or serve with syrup. Serve corn fritters warm.
People Who Like This Dish 4
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