Summer Corn Fritters with Jalapeno Lime Crema and Fresh Cilantro

Ingredients

• •1 1/2 cups fresh corn kernels (about 2 ears of corn)
• •1/2 cup all-purpose flour
• •1/4 cup cornmeal
• •1 teaspoon baking powder
• •1/2 teaspoon salt
• •1/4 teaspoon ground black pepper
• •1/4 teaspoon smoked paprika
• •1 small jalapeno, finely diced
• •2 large eggs
• •1/4 cup whole milk
• •2 tablespoons chopped fresh cilantro (plus extra for garnish)
• •2 tablespoons vegetable oil (for frying)
• •1/2 cup sour cream
• •1 teaspoon lime zest
• •1 tablespoon fresh lime juice
• •1/2 teaspoon garlic powder

Instructions

1. 1

   In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and smoked paprika.

2. 2

   Stir in the fresh corn kernels, diced jalapeno, and chopped cilantro until evenly coated with the dry mixture.

3. 3

   In a separate small bowl, whisk together the eggs and milk. Add the wet ingredients to the corn mixture and gently stir until combined.

4. 4

   Heat the vegetable oil in a large skillet over medium heat.

5. 5

   Scoop about 2 tablespoons of the batter per fritter into the skillet and flatten slightly with the back of a spoon.

6. 6

   Cook the fritters for 2-3 minutes per side, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.

7. 7

   To make the jalapeno lime crema, whisk together sour cream, lime zest, lime juice, and garlic powder in a small bowl.

8. 8

   Serve the fritters warm, drizzled with the jalapeno lime crema and garnished with extra fresh cilantro.