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Jalapeno Basil Corn Fritters

Biz
A great way to use up end of summer corn!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Servings 14

Ingredients
  

  • 2 cups corn cut off the cob (from 3 large ears)
  • 1 medium jalapeno
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon lime juice
  • 1 tablespoon lime zest
  • 1 tablespoon minced garlic
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/3 cup unsweetened almond milk
  • 1/2 cup 50% reduced fat cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 1 tablespoon grapeseed oil

Instructions
 

  • In a large bowl, mix the flour, baking powder, salt, pepper and crushed red pepper togther.   Add in the remaining ingredients and mix just until blended.  It will be a thick "batter."  I used 1/4 cup measuring cup for each fritter - and got 14 fritters out of this recipe.  
    Fry using a mixture of the grapeseed oil and Pam and cook over medium high heat for 2-3 minutes a side.  I served mine with pan fried shrimp, more chopped basil and a drizzle of Bolthouse Farms creamy garlic dressing.

Notes

I grated my jalapeno into the bowl, seeds and all.  If you want it less spicy, slice the jalapeno in half, use a knife or spoon remove the seeds and ribs and chop fine.