Ingredients
2 large eggs
4 oz. cream cheese, softened
3 c. fresh or frozen sweet corn kernels, thawed and drained if frozen
1 c. shredded cheddar
6 strips bacon, cooked and crumbled
1 jalapeño, stem and seeds removed, finely chopped
1/3 c. all-purpose flour
1/4 c. stone-ground yellow cornmeal
1 tsp. baking powder
3/4 tsp. kosher salt
Freshly ground black pepper
Vegetable oil, for frying
Sour cream, for serving
Preparation
Step 1In a large bowl, using a rubber spatula, combine eggs and cream cheese until smooth. Mix in corn, cheese, bacon, and jalapeño. Add flour, cornmeal, baking powder, salt, and a few grinds of pepper and mix until combined. Step 2Into a large skillet, pour oil to a depth of about 1/4"; heat over medium heat until shimmering. Working in batches, scoop about 1/4 cup corn mixture. Add to skillet and gently pat down to a 3"-wide patty. Cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining corn mixture, adjusting heat between batches as needed. Step 3Arrange fritters on a platter. Dollop with sour cream.
Have you tried these yet? Let us know how it went in the comments below!
