Loaded Jalapeno Corn Fritters

Cinco De Drinko, is what the better half of my life referred to this Holiday as. Formerly known as the Golden Age. (Neither golden, nor an age, discuss).  The days where you could eat and drink whatever you please and wake up knowing that a Frank White was in your near future to clear up any hangover blues. (FW is a toasted bagel w/ cream cheese and a hash brown in the middle, aka heart attack waiting to happen).

Fast forward ten years and now the much more mature and sophisticated (with the largest grain of salt) present day me, who wakes up after a night of very light drinking (possibly no drinking at all) and experiences a hangover with pain that is comparable to chewing on glass, refers to today by its proper name, May 5th. *Sigh*. 

Cinco De Mayo.

But whose to say I’ve lost it all? Girls got needs. Except this time around they are more food related than liquid related (okay okay, maybe both). 

Loaded Jalapeño Corn Fritters. Because sometimes we all need to up our nacho game. 

Recipe Notes:

Frozen Corn. It makes this dish incredibly easy to prepare and great if prepping for a large party.

Small Children? Set aside some batter sans jalapeno slices. Also great on the go snack for the little ones. I ended up making another batch and freezing the fritters precisely for that reason. I also tend to go a little overboard when the kiddo actually likes something I make. Boy has been on a strict pb&j diet. Lady Obama would have my head.

5.0 from 1 reviews

Loaded Jalapeno Corn Fritters

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

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Ingredients

Corn Fritters

• 3 cups frozen corn, cooked according to instructions and then drained very well
• 1 jalapeño, seeds removed and diced
• ½ cup ap flour
• 2 eggs, beaten
• 1 tbsp granulated sugar
• 1 cup shredded cotija cheese
• ½ tsp salt
• 1 tsp paprika
• ¼ cup canola oil

Shredded Chicken

• Rotisserie Chicken (or 1 lb baked chicken breasts, shredded)
• 2 tsp paprika
• 2 tsp cumin
• 2 tsp adobe chili powder (or regular)
• 2 tsp dried oregano
• 1-2 tsp cayenne pepper
• Salt & Pepper to taste

Toppings

• ½ cup plain greek yogurt
• 1 cup tomatoes, diced
• 2 avocados, pits removed & mashed (Salt, Pepper Lime to taste)
• ⅓ Cup shredded cotija cheese
• Salsa

Instructions

Fritters

1. Preheat your oven to warm (170 degrees) and line a baking sheet with parchment paper.
2. First in a large bowl add your all purpose flour, sugar, salt, and paprika. Next pour in your beaten eggs, and mix.
3. Fold in the 3 cups corn, jalapeño slices and 1 cup shredded cotija.
4. In a large pan.
5. In a pan over high heat add about 3 tbsp of canola oil and let heat for a good 3 minutes. Next once oil is hot add a little less than a ¼ cup of batter, using the back of a spoon to smooth out into a small pancake shape, to the pan. If you have room I suggest adding 2-3 pancakes at a time. Let cook for about 2 minutes per side or until golden brown on each side. The timing all depends on how hot your oil is. Remove fritters and let drain on a paper towel and then place fritters in oven on baking sheet to keep warm.
6. Continue to do this until all batter is used, being sure to add a little more canola oil if/when needed.

Chicken

1. You may bake a pound of chicken breasts for the meat or, the easiest route, and still healthy, is to purchase a cooked roteserie chicken from your local grocery store.
2. Shred your chicken, and then in a large pan, may use the same pan that you cooked your fritters in, over low heat, add your paprika, cumin, chili powder, oregano and cayenne pepper. Mix until spices are well blended. Salt & Pepper to taste. Remove from heat once mixed and set aside until ready to serve.

Assembly

1. Take your fritter, add a little bit of chicken, some cotija cheese, and whatever other toppings your heart desires. Serve warm.

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