6 ears of corn roasted/grilled and kernels cut off the cob
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 teaspoon smoked paprika
1.5 cups milk
1 egg
1 cup grated mature cheddar
1-2 jalapeƱos finely chopped
vegetable oil for frying

In a large bowl, whisk together the flour, baking powder, salt, sugar, and smoked paprika.
In a measuring jug/bowl, whisk together the milk and egg.
Slowly mix the wet Ingredients into the dry and mix until the batter is smooth.
Stir in the corn kernels, cheese, and jalapeƱos.
Heat enough oil to deep-fry the fritters in a large pot then drop spoonfuls of the mixture into the sizzling oil.
Fry until golden brown and cooked through then remove and drain on kitchen paper. Repeat until all the batter has been fried.
Serve with lemon wedges.

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