Southwest Corn & Jalepno Fritters from Lemony Thyme

College Football Season is upon us. In fact, for our team it’s GAME DAY!! Since we’re a foodie family, Game Day is one more reason to create new dishes. Our inspiration comes from our opponents. Yes, we like to envision our rivals as a meal. For example if we’re playing the Arkansas Razorbacks….we might have a meal of Braised Pork. I’ve been warned that talking College Football is akin to discussing religion and politics. So instead we’ll focus on these Southwest Skillet Corn Fritters {with Avocado Ranch Dip}. We devoured them.

I’ll leave you with these pictures and a recipe. I’ve got a game to watch ;)

Southwest Skillet Corn Fritters {with Avocado Ranch Dip}

Libby with Lemony Thyme

Print Recipe Pin Recipe

Servings 4

Ingredients

For fritters…

2 ears of fresh corn steamed, kernels removed
1 small onion diced
1-2 jalapeno finely diced
1 Tbl. butter
salt & pepper
2 Tbl. fresh cilantro chopped
1/4 cup flour
1/4 cup corn meal
1/2 tsp. baking powder
1/4 tsp. cumin
1/4 tsp. chili powder
pinch cayenne & salt
1/4 cup buttermilk or milk
1 egg
1 Tbl sugar
oil for pan frying

For avocado ranch dip…

1 avocado
1/2 cup mayonnaise
1/4 cup buttermilk
1 tsp. white vinegar
1 tsp. sugar
1/2 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. garlic powder
dash cayenne & salt

Instructions

For fritters…

In a skillet, sauté corn kernels, onion and jalapenos over medium heat until onion is tender. Season will salt & pepper and cilantro.
In a medium bowl, whisk together remaining ingredients. Add in corn mixture and stir to combine. Line a shallow baking sheet with parchment paper. Spoon out fritter sized portions of corn mixture onto baking sheet. Refrigerate for 15 minutes.
Heat 1-inch of oil in skillet, pan fry fritters in small batches, turning over when golden brown. Remove and drain on paper towels.