Ingredients
4 c. fresh corn kernels (from about 6 ears)
1 1/2 c. shredded mozzarella
6 oz. cream cheese
2 large eggs, beaten
4 green onions, finely chopped, plus more for garnish
1/2 tsp. chili powder
3/4 c. cornmeal
1/2 c. all-purpose flour
3/4 c. panko bread crumbs
1/4 c. freshly grated Parmesan, plus more for garnish
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying
Preparation
Step 1In a large bowl, combine corn, mozzarella, cream cheese, green onions, and chili powder. Season with salt and pepper. Add cornmeal, flour and eggs and stir until corn is thoroughly coated. Step 2Scoop mixture into small balls. Combine panko and Parmesan and season with salt, then roll balls in panko.Step 3
In a large pot over medium heat, heat about 1” oil until shimmering. Working in batches, add corn poppers. Cook until golden all over, about 6 minutes total. Step 4
Garnish with more Parmesan and green onion. Serve warm.
If you have a candy thermometer, use it here. You’re looking for a temperature around 350° before you go dropping in all the poppers. Speaking of which, DON’T add them all at once! Crowding the pot will reduce the oil’s temp and lengthen the frying time. Even worse, the poppers will absorb more oil and taste greasy. For best results, cook them in batches. Made this? Let us know how it went in the comment section below!
