Ingredients
½ package Holmes Jalapeno Cheddar Slices (6 oz), diced
1 jalapeno, diced
2 cups fresh corn kernels
1 cup all-purpose flour
1 cup shredded cheddar cheese
½ cup green onions, sliced
¼ cup sugar
½ tsp salt
½ tsp baking powder
½ tsp garlic powder
¼ tsp smoked paprika
¼ tsp black pepper
2 large eggs
½ cup whole milk
6 tbsp vegetable oil (for frying)
Serves
4
Method
Cook
Time
20
Difficulty
2- In a large bowl, mix together the diced sausage, corn, flour, cheese, jalapeno, green onions, sugar, salt, baking powder, garlic powder, smoked paprika, and pepper.
- In another bowl, whisk together the eggs and milk. Pour it over the corn mixture and stir until a thick batter forms.
- Heat 3 tbsp of oil over medium heat. Scoop the batter into the skillet (we used a #24 disher scoop which is just under ¼ cup). Carefully flatten each scoop into a 3-inch round and cook for about 3 minutes on each side. The fritters should be golden brown and cooked through. Remove finished fritters to a plate lined with paper towels to drain excess oil. Sprinkle them with a little salt, then repeat the process with the remaining batter, adding more oil as necessary.
- Serve warm with your favorite jalapeño ranch as a dipping sauce.