Corn and Jalapeno Fritters

Ingredients

• 3 cups cooled cooked corn
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 large eggs, (room temperature)
• 1/2 cup milk
• 1/4 cup green onions, (finely sliced)
• 1/4 cup jalapenos, (finely chopped)
• 2 tablespoons parmesan cheese
• 1/4 cup cheddar cheese, (shredded)
• 1/4 cup vegetable oil
• cooking spray

Instructions

1. 1

   Preheat your oven to 400 degrees F.

2. 2

   Drizzle a baking sheet with the vegetable oil. Use a pastry brush to spread the oil, covering the entire cooking surface of the baking sheet. Set aside.

3. 3

   Add all of the ingredients except the vegetable oil and cooking spray to a large mixing bowl. Stir until well combined.

4. 4

   Use a 1/2 cup measuring spoon to scoop mounds of the corn and jalapeno mixture onto the baking sheet. Gently flatten the mounds so that the fritters are approximately 1/2 inch thick.

5. 5

   Continue to fill the pan, leaving at least 2 inches of space between each fritter. (Depending on the size of your baking sheet, you may have to use two.)

6. 6

   Generously coat the tops of each fritter with the cooking spray.

7. 7

   Bake the fritters for 15 minutes in the preheated oven.

8. 8

   Carefully flip the fritters and bake for another 10 minutes or until the fritters are golden brown and slightly crispy.

9. 9

   Plate, garnish, and serve. Enjoy!