Corn Fritters


Kari Keenan

As a picky kiddo corn was a go-to vegetable. These fritters are packed with flavor and are screamy summer yum!

  • 2 cups fresh corn

  • 1/2 cup red bell pepper, diced

  • 1/4 cup cilantro, chopped

  • 2 green onions, chopped

  • 2 cloves garlic, minced

  • 1 jalapeno, minced

  • Zest and juice of 1 lime

  • 1 tsp kosher salt

  • 1/2 tsp ground pepper

  • 1 large egg

  • 4 Tbsp rice flour

  • 4 Tbsp all-purpose flour

  • 1 1/4 cups olive oil

  • 4 limes

  • Pepper jelly (optional)

  1. In a large bowl, combine the first nine ingredients.
  2. Mix in egg, then mix in flours until thoroughly combined.
  3. In a 10-inch nonstick skillet over medium heat, heat oil.
  4. Working in batches of 3-4 fritters at a time, drop 1 tablespoon of batter per fritter into the oil and cook until golden brown, about 1 minute each side.
  5. Transfer fritters to a paper-towel-lined plate to drain; season with a pinch of salt and a squeeze of lime.
  6. Serve with lime wedges and pepper jelly if desired. 


Tricia English