Cheesy Poblano Corn Fritters
Servings: 12 fritters
Ingredients
Poblano Corn Fritters
- 1 + ¼ cup corn 3 corn ears
- 1 + ¼ cup all purpose flour whole wheat or gluten free flour
- ½ cup yellow cheddar cheese
- ¼ cup milk
- 2 scallion stalks finely chopped
- 1 poblano diced
- ¼ cup cilantro finely chopped
- 2 cloves garlic minced
- ½ tbsp lemon juice
- 2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp baking soda or baking powder
- 1 tbsp mayo
Dipping Sauce
- 2 tbsp sour cream
- 2 tbsp mayo
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp chili powder or trader joes elote seasoning
Instructions
Corn Fritters
- In a large bowl, mix flour, baking soda, mayo and milk together until you have a pancake like batter, add more flour or milk if needed.
- Next add all the seasonings and then fold in the poblano, cheddar cheese scallions, corn, garlic and cilantro.
- In a cast iron skillet or a shallow pan, head up some oil about ¼ inch thick to the pan. Add 1-2 tablespoons of batter into the pan to fry until lightly golden brown, about 1-2 minutes per side. Set aside to drain on paper towels. Serve with the dipping sauce and enjoy!
Dipping sauce
- Mix all the ingredients together in a bowl, place in the fridge until ready to use.
Notes
- You can swap out all purpose flour for same amount of whole wheat or gluten free flour.
- Depending on the flour you use and the texture, you made need + or - milk to make sure the consistency is like pancake batter.
- You don't need much oil, remember you are shallow frying these, not keeping frying.
- If you have any leftovers, pop them in the air fryer next day at 400F for 5-7 mins.
- Cook the poblano pepper and corn kernels for a little bit in a cast iron skillet for a smokey charred taste, trust me you won't regret skipping this step!