Jalapeño & cheddar corn fritters
This corn fritter recipe is a little bit spicy a little bit cheesy, and absolutely everything you could want from a delicious corn fritter.
- 25 mins cooking
- Makes 36 Item
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Ingredients
Jalapeño & cheddar corn fritters
- 4 (1.2kg) corn cobs, trimmed
- 1 cup (150g) self-raising flour
- 1 cup (120g) grated cheddar
- 2 eggs
- 3/4 cup (180ml) milk
- 1/3 cup (80g) coarsley chopped picked jalapeños
- cooking oil spray
- 1/4 cup fresh coriander (cilantro)
- 1/2 cup (150g) mayonaise
- 2 tablespoon chili jam
- 2 tablespoon fresh coriander (cilantro), finely chopped
- 2 teaspoon lemon juice
Method
Jalapeño & cheddar corn fritters
- 1Make coriander chilli mayonnaise. Combine ingredients in a small bowl, season to taste.
- 2Cut kernels from corn cobs. Combine corn, flour and cheese in a medium bowl. Whisk eggs, milk and jalapeños in a jug, stir into corn mixture until just combined. Season.
- 3Spray a large non-stick frying pan with cooking oil spray, heat over medium heat. Cook heaped tablespoons of mixture, in batches, pressing mixture down to flatten slightly, 2 minutes each side or until golden and cooked through. Lightly spray the pan between batches.
- 4Serve fritters with mayonnaise for dipping, top with coriander.
Notes
One average corn cob will give you about 1 cup (150g) kernels. Use the equivalent amount of canned or frozen if you don't have fresh.
