Perfect timing for this recipe sent in just yesterday by new friend Jim P. from San Antonio and Aransas Pass – his AP (Aransas Pass) Jalapeno Corn Fritter.
…Love the recipes you guys have been posting and have been wanting to share this one for a while now. Some buddies and I have a little fishing house down on Redfish Bay in Aransas Pass.
One of our neighbors is a doc and his family from College Station and one day we were having a big fish fry in the yard and he mixed up a big batch of these corn and jalapeno fritters, cooked in a giant cast-iron skillet right on the grill.
They’re a bit different in that that they’re kinda flat since they’re skillet fried and not deep fried; they’re not as greasy as deep-friend fritters or hush puppies and we love that they aren’t so doughy and are jam packed with corn, jalapenos, onions and pimentos. The grated parm adds a nice note too.
My family loves these dipped in a good spicy tarter sauce, though dusted with cumin and chopped cilantro and dipped in creme fraiche they’re irresistible too. This may become one of your new favorite snack foods.
Your next fish fry won’t be the same with these on the table…
I’ll have two orders of these fritters and some crab cakes please…
4 large eggs, lightly beaten
1/2 cup AP flour
1/4 cup freshly grated Parmesan
1 tsp kosher salt
4 cups fresh corn kernels (grilled makes it even better)
2-3 green onions, sliced thin
1 to 2 jalapenos, stemmed, seeded, and chopped fine
2-3 tbsp diced pimentoVegetable oil of choice
Serve with: Sour creme or creme fraiche, chopped cilantro, more thinly sliced green onions, lime wedges, a dusting of chile powder or cumin and a touch more salt…
Combine the eggs, flour, Parmesan and salt in your trusty food processor; pulse to mix well.
Now add the corn, green onions, chopped jalapenos and diced pimentos; pulse 2-3 times, leaving some texture in the corn.
Preheat a large nonstick skillet over medium heat and heat the oil; scoop out heaping tablespoons of the batter and cook roughly 3 to 4 minutes per side until golden brown.
Sprinkle with salt coming off the heat and serve hot or at room temp with any or all of the suggestions above. We had them last night with creme fraiche or tarter sauce after they’d been sprinkled with cumin and salt in the kitchen.
Enjoy.
