Corn fritters are popular in the South, and are usually made on the sweet side. I prefer mine savory and spicy--but if you like yours sweet and spicy, simply add 2 teaspoons of sugar to the recipe below. You can also drizzle them with some maple syrup and add sweetness that way. If you're a glutton for fiery heat, substitute a hotter pepper such as a serrano or even a habanero for the jalapeno. A green jalapeno will be a little sharper and hotter than a red ripe jalapeno, which is usually a little mellower, just like red bell peppers are usually a little sweeter than green bell peppers. Corn fritters are even better if you make them with fresh corn cut from the cob. Otherwise, I recommend using frozen corn kernels rather than canned. Serve these savory, spicy corn fritters as a side dish for pork, brisket, roast beef, grilled or roasted chicken, or even for breakfast and brunch with bacon or sausages.
1 1/2 cups cooked corn kernels, thoroughly drained
1 jalapeno pepper, de-seeded & minced
1 green onion, trimmed & thinly sliced (including green part)
1/4 cup half-and-half OR heavy cream
1/4 cup fine cornmeal
1/2 tsp baking powder
1/8 to 1/4 tsp salt
2 eggs, separated
Butter or bacon grease for frying
Stir together all ingredients, EXCEPT the egg whites and butter, in a large bowl. Vigorously whisk the egg whites in a small bowl until stiff but not dry, then use a spatula to gently fold into the corn batter and thoroughly combine. Melt plenty of butter or bacon grease (or combination of both) in a large skillet and use a tablespoon to drop in the batter, leaving plenty of space between the fritters because they'll spread. Fry until golden brown on both sides, turning only once. Drain on paper towels to remove excess grease then serve right away as the corn fritters are best while hot.
PS: Do you have a favorite fritter recipe? Please share by leaving a comment!