Friday, August 19, 2016

Jalapeno Popper Corn Fritters

Guest Recommendation and Contribution: Trent Kincanon 

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 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 egg
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.