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Cooking 101
These corn fritters dunked in Tangy BBQ sauce scream SUMMER. They’re also fun to make with little hands.
Chef’s Tip: Use a measuring cup to create equal-sized fritters, that way they’ll cook evenly. You can also keep these warm in a 250°F oven if you’re feeding a crowd. To reduce the heat of the jalapeños, remove the seeds before chopping.
1 cup flour
½ teaspoon baking powder
½ teaspoon salt
1 egg
½ cup milk
2 cups corn kernels, fresh or frozen
3 scallions, thinly sliced
1 Jalapeño pepper, diced
Oil for frying
A handful of cilantro, chopped
Combine flour, baking powder, and salt in a large bowl
Add egg, milk, corn, scallions, jalapeño, and cilantro and combine. The batter should look like a thick pancake batter
Heat a large skillet over medium-high heat and add oil to coat the pan. When the oil shimmers, add ¼ cup of the batter to form fritters and cook for about 2 minutes. Flip once you see bubbles popping on the top of the fritter and it releases easily from the pan
Cook the other side for another 2-3 minutes. Repeat with the remaining batter being careful not to overcrowd the skillet
Garnish with cilantro, and drizzle or dip in Tangy BBQ
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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