Mexican Corn Fritters

 

What could this be? Anything! An appetizer. A savory breakfast. A light dinner. Just a snack. Whatever it is, you put corn, roasted red peppers and ‘fritter’ in the same sentence and you have yourself a plate full of YUM!

2 cups fresh corn kernels, cut off the cob or use frozen corn, thawed

1 jalapeno, seeds and membranes removed, minced

1-2 roasted red pepper pieces (or if roasting your own red bell pepper, use about half of it)

1 egg, well beaten

2 Tbs. sugar

1/2 tsp. kosher salt

2 Tbs. butter, melted

2 tsp. baking powder

1 cup all-purpose flour

2/3 cup milk

1 tablespoon canola oil (more may be added to additional batches, but is not necessary)

Sour cream and fresh salsa, for garnishing

DIRECTIONS

Mix all ingredients except oil in a large bowl, stirring just until combined.

Heat oil in a large nonstick skillet over medium high; drop spoonfuls of batter into skillet, making fritters as big or as small as you prefer. (I typically make mine about 3-4 inches in diameter)

When top of fritter bubbles, flip over and cook on the other side, browning on each side.

Serve topped with fresh salsa and a dollop of sour cream.

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**KitchenSmack: To roast a bell pepper, simply remove the seeds and membrances and place bell pepper flat onto a foil-lined baking sheet, skin-side up.  Place baking sheet beneath a preheated broiler and broil pepper just a few minutes until nicely blackened.  Remove from oven and immediately wrap pepper in foil to steam.  When cooled, unwrap pepper and gently pull blackened skin off – it should easily slip off to reveal the pretty red color of the bell pepper beneath. 

Now You’re Cookin!

Chef Alli

This recipe was featured in the Fall 2015 edition of Kansas Living magazine, a publication for the family members of Kansas Farm Bureau.

 

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