Ingredients
-
1 1/4
-
1/2
-
1
-
2
-
1/2
-
2
-
1/3
-
1
-
1
-
1
-
1/4
-
-
-
-
Directions
Corn and Jalapeno Fritters, In ‘The Big Book of Appetizers’, In ‘The Big Book of Appetizers’
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Steps
|
1
Done
|
Combine the Flour, Cornmeal, Baking Powder, Sugar, and Salt in a Bowl. |
|
2
Done
|
Stir in the Eggs, Milk, Creamed Corn Just Until the Flour Mixture Has All Been Moistened. |
|
3
Done
|
the Mixture Should Be Lumpy. |
|
4
Done
|
Fold in Corn, Jalapeno, and Cilantro. |
|
5
Done
|
Heat 1/4 Inch of Vegetable Oil in a Large Skillet Over Med-High Heat; Drop the Corn Batter by Tablespoonfuls Into the Skillet and Fry Until Brown on Both Sides. |
|
6
Done
|
the Centers Should Feel Firm When Gently Pressed, About 1 Minute Per Side. |
|
7
Done
|
Remove and Drain on Paper Towels. |
|
8
Done
|
Sprinkle Fritters Lightly With Coarse Salt Immediately. |
|
9
Done
|
Transfer to a Serving Platter and Keep Warm. |
|
10
Done
|
Repeat Until All the Batter Has Been Used, Adding More Oil as Needed. |
|
11
Done
|
Serve Hot With Dipping Sauce on the Side. |
|
12
Done
|
*the Fritters Can Be Made and Kept Warm in a 200 Oven For 30 Minutes. |
