I had some amazing corn fritters the other day at Pok Pok’s Whiskey Soda Lounge. The batter was light and they were spiced with mouth-on-fire peppers. That’s kind of to be expected there, I just love the food and cocktails! These corn fritters aren’t as spicy as I’d hoped for, but they were delicious still. I used one small jalapeño from our garden, so if you’re after something a bit spicier I would double the jalapeño or add some chili powder or flakes. This makes a great side dish, especially for a veggie friendly meal on a summer night.
- 2 large eggs
- 1/4 cup all-purpose flour
- 3 ears of fresh corn, kernels sliced
- 1/4 cup fresh cilantro chopped
- 1 jalapeño finely chopped
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon kosher salt
Whisk eggs in medium bowl then add the flour whisking until well combined. Stir in cheese, cilantro, jalapeño and salt. Add corn to the batter. Heat 1-2 tablespoons canola oil in large cast-iron skillet. Cook heaping tablespoons of corn batter in pan for about 3 minutes per side (about 5-6 minutes for each batch) until golden brown. Remove from pan and season with salt.