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Servings: 4
Total Time: 1 hour
Ingredients
- Batter:
- 2 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1/2 cup shredded Monterey jack and cheddar cheese
- 1/2 tsp cumin
- 1/2 tsp baking powder
- s & p
- Filling:
- 4 ears fresh corn, shucked and cut off the cob
- 1 large jalapeno, seeded and diced
- 1/2 red onion, diced
- Dipping Sauce:
- 1/2 cup sour cream
- 2 TBSP 1/2 & 1/2
- 2 wedges lime, squeezed into juice
- dash cumin
- dash salt
- 1 tsp cilantro
Directions
- In a large bowl whisk the batter ingredients together.
- Add the filling ingredients and mix together. Cover and refrigerate 30 minutes.
- In the meantime mix the dipping sauce ingredients in a small bowl and set in fridge til needed.
- Heat a large cast iron pan over medium high heat with 2-4 TBSP oil. Carefully pour 1/4 cup of the batter mix into the oil and flatten lightly with the back of the measuring cup. Add as many fritters as possible without overcrowding the pan.
- Cover the pan with a baking sheet or mesh splatter guard, they will pop!!!
- COOK UNTIL WELL BROWNED ON ONE SIDE, TURN (RECOVER THE PAN!) AND COOK UNTIL WELL BROWNED AND COOKED THROUGH. REMOVE FROM PAN WITH A SPATULA AND DRAIN ON PAPER TOWELS. SEASON WITH A LITTLE SALT. REPEAT UNTIL ALL THE BATTER IS COOKED.
- Serve with dipping sauce.
