Corn and Jalapeno Fritters
Servings: 4 servings
Calories: 215kcal
These light and fluffy Corn and Jalapeno Fritters are so easy to prepare! Loaded with diced jalapenos, corn, garlic, green onions, and cheddar cheese, serve these as a side or as a main paired with a simple side salad. Oh, and they're baked not fried!
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Ingredients
- 3 cups cooled cooked corn
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs, room temperature
- 1/2 cup milk
- 1/4 cup green onions, finely sliced
- 1/4 cup jalapenos, finely chopped
- 2 tablespoons parmesan cheese
- 1/4 cup cheddar cheese, shredded
- 1/4 cup vegetable oil
- cooking spray
Instructions
- Preheat your oven to 400 degrees F.
- Drizzle a baking sheet with the vegetable oil. Use a pastry brush to spread the oil, covering the entire cooking surface of the baking sheet. Set aside.
- Add all of the ingredients except the vegetable oil and cooking spray to a large mixing bowl. Stir until well combined.
- Use a 1/2 cup measuring spoon to scoop mounds of the corn and jalapeno mixture onto the baking sheet. Gently flatten the mounds so that the fritters are approximately 1/2 inch thick.
- Continue to fill the pan, leaving at least 2 inches of space between each fritter. (Depending on the size of your baking sheet, you may have to use two.)
- Generously coat the tops of each fritter with the cooking spray.
- Bake the fritters for 15 minutes in the preheated oven.
- Carefully flip the fritters and bake for another 10 minutes or until the fritters are golden brown and slightly crispy.
- Plate, garnish, and serve. Enjoy!
Nutrition
Calories: 215kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 432mg | Potassium: 365mg | Fiber: 1g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 8mg | Calcium: 222mg | Iron: 2mg