Corn-Jalapeño FrittersDanny Kim
"Never met a fritter I didn't like, and I love this one." —Allie Lewis Clapp, food editor
Recipe information
Yield
Makes 4 servings
Ingredients
2 beaten large eggs
1/4 cup all-purpose flour
2 tablespoons grated Parmesan
1/2 teaspoon kosher salt
2 cups fresh corn kernels
1 thinly sliced scallion
1/2 finely chopped seeded jalapeño
2 tablespoons vegetable oil
Salt
Sour cream and lime wedges, for serving
Preparation
Step 1
Pulse 2 beaten large eggs, 1/4 cup all-purpose flour, 2 tablespoons grated Parmesan, and 1/2 teaspoon kosher salt in a food processor to combine. Add 2 cups fresh corn kernels, 1 thinly sliced scallion, and 1/2 finely chopped seeded jalapeño; pulse 2–3 times.
Step 2
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.
