Corn-Jalapeño Fritters

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Never met a corn fritter recipe we didn’t like, and we love this one.

Ingredients

2 large eggs, beaten to blend
2 tablespoons finely grated Parmesan
½ teaspoon kosher salt, plus more
2 cups fresh corn kernels
1 scallion, thinly sliced
½ jalapeño, seeded, finely chopped
2 tablespoons vegetable oil
Sour cream and lime wedges (for serving)

Recipe Preparation

Pulse eggs, flour, Parmesan, and ½ tsp. kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.
Heat oil in a large nonstick skillet over medium heat. 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.

Nutritional Content

Calories (kcal) 210 Fat (g) 12 Saturated Fat (g) 3 Cholesterol (mg) 100 Carbohydrates (g) 20 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 7 Sodium (mg) 340Reviews SectionMade these with frozen corn and they were a big hit! Quick and easy to make. Next time, I'll add some garlic and will leave the seeds in the jalapeno (we like it hot!). I think a little red onion would also pair well with these.Haven't made this yet but I will next time I make my Black bean chili. These look great. Summer sweet corn fresh from the field will make these really tasty.Question: I haven't made this recipe, but can you use frozen corn kernels? If you use fresh corn cobs, do you need to cook the corn before shaving the kernels off? Or can they be raw?So great—I mixed in a blender instead of food processor (which I hate washing). Next time I'll cook them more like ~5 min per side, ignoring any blackening edges, as mine were a little bit undercooked in the center... but I still inhaled them.alexbeggsBon Appétit 09/02/19