Corn and Jalapeño Fritters
Homemade sweet, spicy, crispy corn and jalapeño fritters! This recipe is vegan friendly, can be enjoyed warm or at room temperature.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodbyjonister.com.
Cooking tools:
- Blender
- Food processor
- Skillet
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Stove
- Plate
- Baking sheet
- Paper towel
- Gloves
- Refrigerator
- Airtight container
Ingredients
- Corn: 3 cups
- Jalapeño Pepper: 0.75 cup, finely chopped
- Green Onions: 2, finely chopped
- All-Purpose Flour: 1 cup
- Coarse Grind Cornmeal: 0.5 cup
- Baking Powder: 1 teaspoon
- Garlic Powder: 2 teaspoons
- Onion Powder: 2 teaspoons
- Sea Salt: 1 teaspoon
- Ground Black Pepper: 0.25 teaspoon
- Non-Dairy Milk: 1.5 cups (Soy or Almond)
- Oil: 4 Tablespoons (Avocado or Grape Seed)
- Limes: 2
- Raw Cashews: 0.5 cup (soaked)
- Filtered Water: 1 cup
- Fresh Cilantro/Parsley: 0.25 cup, roughly chopped
- Sea Salt: 0.5 teaspoon
- Ground Cayenne Pepper: 0.25 teaspoon
- Apple Cider Vinegar: 1 teaspoon
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