How To Make Crispy Corn Fritters

INGREDIENTS

• 1 1/2 cups âll-purpose flour
• 2 tâblespoons fine white cornmeâl
• 1 tâblespoon grânulâted sugâr
• 2 teâspoons bâking powder
• 1 teâspoon kosher sâlt
• 1/2 teâspoon câyenne pepper
• 3 cups fresh or frozen corn kernels (from 3 cobs)
• 1/2 medium jâlâpeño pepper, seeded ând minced (optionâl)
• 2 tâblespoons finely chopped fresh chives
• 1/2 cup whole milk
• 2 lârge eggs
• 1/2 cup vegetâble oil

INSTRUCTIONS

1. Mix the dry ingredients. Whisk the flour, cornmeâl, sugâr, bâking powder, sâlt, ând câyenne pepper together in â lârge bowl.
2. Toss corn, jâlâpeño, ând chives with the dry ingredients. âdd the corn, jâlâpeño if using, ând chives. Toss with your hânds or â spâtulâ until the vegetâbles âre coâted.
3. Prepâre the bâtter. Mix the milk ând eggs together in â meâsuring cup until incorporâted, then pour into the flour ând corn mixture. Stir with â spâtulâ until âll of the flour is moistened. The bâtter will be quite thick, but do not overmix. Set âside while you heât the oil.
4. Heât oil ând fry the fritters. Heât the oil into â lârge câst iron skillet over medium heât until shimmering. Drop 4 (1/4-cup) portions of the bâtter evenly âround the pân ând flâtten eâch slightly with the bâck of â spoon or â spâtulâ. Cook until golden-brown on the bottom, 2 to 3 minutes. Flip with â flât spâtulâ ând cook until puffed, brown ând cooked through, 2 to 3 minutes more. If using frozen corn kernels, they mây need 1 to 2 minutes more cook time per side.
5. Drâin ând serve the fritters. Trânsfer the fritters with â spâtulâ to â pâper-towel lined plâte. Continue mâking fritters with the remâining bâtter. Trânsfer finished fritters to â serving plâte ând serve wârm or ât room temperâture.

Source: https://www.thekitchn.com/how-to-make-corn-fritters-246301