Name: Jalapeño Popper Corn Fritters
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 large eggs -; 4 oz. cream cheese, softened -; 3 c. fresh or frozen sweet corn kernels, thawed and drained if frozen -; 1 c. shredded cheddar -; 6 strips bacon, cooked and crumbled -; 1 jalapeño, stem and seeds removed, finely chopped -; 1/3 c. all-purpose flour -; 1/4 c. stone-ground yellow cornmeal -; 1 tsp. baking powder -; 3/4 tsp. kosher salt -; Freshly ground black pepper -; Vegetable oil, for frying -; Sour cream, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Jalapeño Popper Corn Fritters

1. 2 large eggs -

2. 4 oz. cream cheese, softened -

3. 3 c. fresh or frozen sweet corn kernels, thawed and drained if frozen -

4. 1 c. shredded cheddar -

5. 6 strips bacon, cooked and crumbled -

6. 1 jalapeño, stem and seeds removed, finely chopped -

7. 1/3 c. all-purpose flour -

8. 1/4 c. stone-ground yellow cornmeal -

9. 1 tsp. baking powder -

10. 3/4 tsp. kosher salt -

11. Freshly ground black pepper -

12. Vegetable oil, for frying -

13. Sour cream, for serving -

How to cook deliciously - Jalapeño Popper Corn Fritters

1. Stage

In a large bowl, using a rubber spatula, combine eggs and cream cheese until smooth. Mix in corn, cheese, bacon, and jalapeño. Add flour, cornmeal, baking powder, salt, and a few grinds of pepper and mix until combined.

2. Stage

Into a large skillet, pour oil to a depth of about 1/4"; heat over medium heat until shimmering. Working in batches, scoop about 1/4 cup corn mixture. Add to skillet and gently pat down to a 3"-wide patty. Cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining corn mixture, adjusting heat between batches as needed.

3. Stage

Arrange fritters on a platter. Dollop with sour cream.