Corn, Jalapeno and Parmesan Fritters

I had some leftover jalapenos in the fridge. They were past their prime, slightly wrinkly and no longer plump and shiny. And then I had an ear of corn, originally meant for a Mexican rice dish which did not come into being.

That was a perfect excuse for me to make some corn fritters. Oh how I love fritters! Eaten hot from the wok, all crispy and crunchy and the only word that comes to mind is ecstasy! 

There was also some leftover grated parmesan cheese and I thought, what the heck, just add them to the batter. Strangely, I could not taste the parmesan at all after the fritters were fried. Maybe there was not enough of it.

What I like is the aroma imparted by the jalapenos. The effect is like green chilies inside vadai, if you have tasted one. 

Of course I could not eat all these fritters in one sitting and as usual, I packed them in batches for the freezer. I'll put up a post one day on how to reheat these frozen fritters. 

Corn, Jalapeno and Parmesan Fritters

Recipe source : Phong Hong

Ingredients :

- 1 cup corn kernels

- 10 jalapenos, sliced (remove seeds if you wish)

- 1 big onion, finely diced

- 3/4 cup grated parmesan cheese

- 1 cup flour

- 1/2 cup rice flour

- 1 tbsp baking powder

- 1 egg

- 1 cup water (or more)

- 1/2 tsp salt or to taste

- 1 tsp black pepper

Method :

1. Put corn, sliced jalapenos, minced onion and parmesan into a mixing bowl.

2. In another mixing bowl, whisk flour, rice flour, salt and pepper to combine.

3. Add the flour mixture into the corn/onion/jalapeno/parmesan mixture.

4.  Add egg and water. Using a spoon gently mix to form a batter. If too dry add some water bit by bit until you get a batter that is smooth and can flow when you tip the bowl (if still stiff, add a bit more water if too watery, add a bit more flour).

5. Heat oil in a cast iron pan (or non-stick pan) and when oil is hot, spoon batter into the pan to cook.

6. Let the fritters form a crust at the bottom before attempting to turn it over.

7. Fry on both sides until brown and crispy.

8. Drain on metal rack and serve hot. Very nice eaten dipped with sweet chili sauce.