Description
Mix dry ingredients together then mix wet ingredients together in a separate bowl with corn and jalapeño, and gently combine. Preheat oil to 325° F in a deep pan. Drop fritters in hot oil, spoonfuls at a time, not crowding the pot. Fry about 3 - 5 minutes. Dry on a towel. For dipping sauce, mix Roasted Red Pepper & Onion Sauce with sour cream.
Prep Time:
Ingredients
- 1 can Corn, drained,
- 1 Jalapeño, seeded and chopped,
- 2 cups Cornmeal,
- 1/2 cup Flour,
- 1 1/4 tsp. Salt,
- 1 1/4 tsp. Sugar,
- 3/4 cup Milk
- 2 Eggs, beaten,
- Oil for frying,
- 1/2 cup Robert Rothschild Farm Roasted Red Pepper & Onion Sauce,
- 2 Tbsp. Sour cream
Instructions
Mix dry ingredients together then mix wet ingredients together in a separate bowl with corn and jalapeño, and gently combine. Preheat oil to 325° F in a deep pan. Drop fritters in hot oil, spoonfuls at a time, not crowding the pot. Fry about 3 - 5 minutes. Dry on a towel. For dipping sauce, mix Roasted Red Pepper & Onion Sauce with sour cream.