Recently Andy had his work buddy Trent send me a FB message complete with the recipe and pictures for some Jalapeno Popper Corn Fritters. To quote Trent, they were: deeeelicious!! He gave me permission to use his pictures and said he Googled the recipe when I asked where it came from. I did a quick search and found the original recipe on ClosetCooking.com. I have followed Kevin Lynch's Closet Cooking blog for a long time so I don't know how I missed this one. Trent messaged me and Andy followed up with a text immediately after asking me to fix some. This week's menu is planned but Saturday night is looking pretty good for a plate full of these. We make squash fritters and potato fritters and love to eat them (more than we should). I feel pretty confident this one will probably get into regular rotation.
I love it when longtime blog followers want to contribute! I have one friend who is supposed to be sending me his jambalaya recipe and another for Lavender scones so look for their upcoming contributions.
|Great photo composition Trent! Now what's in the red "Solo" cups?|
2 cups corn (4 ears)
1/2 cup flour
1/2 cup cheddar cheese, grated
1/4 cup cream cheese, room temperature
2 or more jalapeno peppers, diced
2 slices bacon, cooked and crumbled (optional)
1 teaspoon smoked paprika
1 teaspoon coriander, toasted and ground
2 green onions, sliced
1 handful cilantro, chopped
1 lime, zest and juice
2 tablespoons oil
Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl.
Heat the oil in a pan over medium heat, form into 1/4 cup patties.
Note: Use enough flour that the mixture holds together to form patties.
Cook until golden brown on both sides, about 2-4 minutes per side.
Option: Top with Cooking Closet's jalapeno popper dressing or, sour cream as pictured.