Crispy Cornmeal Fritters with Hatch Chiles
Crispy Cornmeal Fritters with Hatch Chiles
ingredients
- 1 can (15 oz) sweet corn, drained
- 1 can (4 oz) Hatch chiles, drained and chopped
- 1/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 large eggs
- 1/4 cup milk
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- Vegetable oil, for frying
steps
- 1.
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, black pepper, and smoked paprika.
- 2.
In a separate bowl, whisk together the eggs and milk until smooth.
- 3.
Add the wet ingredients to the dry ingredients and mix until just combined.
- 4.
Fold in the drained corn, chopped Hatch chiles, green onions, and cilantro, being careful not to overmix.
- 5.
Heat 1/4 inch of vegetable oil in a large skillet over medium heat.
- 6.
Scoop about 2 tablespoons of the batter for each fritter and carefully drop it into the hot oil.
- 7.
Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy.
- 8.
Remove the fritters from the skillet and place them on paper towels to drain excess oil.
- 9.
Serve warm with your favorite dipping sauce or enjoy on their own!
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