Corn-Jalapeño Fritters

Name: Corn-Jalapeño Fritters
Yield: 4 servings
Ingredients: 1 2 beaten large eggs; 1 1/4 cup all-purpose flour; 1 2 tablespoons grated Parmesan; 1 1/2 teaspoon kosher salt; 1 2 cups fresh corn kernels; 1 1 thinly sliced scallion; 1 1/2 finely chopped seeded jalapeño; 1 2 tablespoons vegetable oil; 1 Salt; 1 Sour cream and lime wedges; 1 for serving

From the kitchen of Carly

Sweet corn and jalapeño come together in crispy, golden fritters that hit that perfect balance of heat and sweetness. Parmesan adds savory depth, while sour cream and lime are essential on the side. Quick weeknight dinner or elegant appetizer.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 beaten large eggs
11/4 cup all-purpose flour
12 tablespoons grated Parmesan
11/2 teaspoon kosher salt
12 cups fresh corn kernels
11 thinly sliced scallion
11/2 finely chopped seeded jalapeño
12 tablespoons vegetable oil
1Salt
1Sour cream and lime wedges
1for serving

Instructions

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.
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.