Harvest Corn Fritters Food

JALAPEñO GARLIC CORN FRITTERS WITH CHIPOTLE AIOLI.

Steps:

• 1. In a large bowl, mix the flour, baking powder, cheddar, garlic, and a pinch each of salt and pepper. Add the milk and egg, mixing until just combined. Stir in the corn, jalapeños, and chives. 2. Heat 1-2 inches of oil in a large skillet over medium-high heat. Drop tablespoons size balls of batter into the oil for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. 3. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt. Serve the fritters with aioli for dipping. ENJOY!

CORN FRITTERS

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

HARVEST CORN FRITTERS

Steps:

• Place the flour, baking powder, salt and pepper in a large mixing bowl. Add the egg yolks and combine well. Add the milk and stir to form a smooth batter.
• Stir in the corn, diced pepper and scallions. Beat the egg whites to a soft peak and fold into the batter.
• In a deep frying pan or pot, heat the oil to 350 degrees.
• Using a teaspoon, take spoonfuls of the batter and drop into the hot oil. Fry until golden brown, about three minutes. Remove from the oil and drain on paper towels. Serve immediately, with pepper jelly if desired.