Jalapeño Corn Fritters

 My dad's birthday was last week, so on Saturday, naturally, we celebrated. Tons of snacks and party appetizers, of course homemade by me. I don't mind, I love entertaining, and having people over. Last year I made cornbread stuffed jalapeños, they were good. So good that for these I deconstructed them and made them into something better. 

3 cups sweet whole kernel corn

1/3 cup chopped fresh jalapeños 

1/4 cup chopped onion

1 1/2 cups flour

2 eggs

2 tbs sugar

Splash of milk

Salt 

Pepper

Cayenne pepper 

Garlic powder 

 Combine all the ingredients in a large bowl and fold together until combined. Season with a pinch, or a little more if you like the heat, of the dried spices.  Heat an iron skillet on med-high heat with about a 1/4 inch layer of vegtable oil. Drop the fritter dough in small drops and let cook on one side for about a minute, until it can be flipped without falling apart. Cook on opposite side until golden brown. I let mine drain on a paper towel, then slapped them in a 350 degree oven for 15 minutes to cook thoroughly and keep warm while making a sauce. I used my favorite Cilantro Crema sauce and added a little kick, here is the link to the recipe for the sauce. 

http://www.lifeneedssprinkles.blogspot.com/2013/08/citrus-chicken-tacos-with-cilantro-crema.html?m=1

 For the kick I added a jalapeño to the food processor to turn up the heat a little bit. These fritters were gone in a matter of minutes, a big hit. I also think they could be made ahead of time, be kept frozen, then pop them in to oven before serving to warm and crisp them up.