Jalapeño-Corn Fritters With Maple Cream Cheese Executive Chef David Bull — Second Bar + Kitchen
“These fritters are a go-to snack for the holidays (really, any day of the year). They make for an easy — and favorite — passed appetizer, and they can stand in as the starter for any meal.
“Why do I like these fritters so? They’re easy to make, and the batter is both spicy and crispy. Along with the creamy-sweet maple cream cheese, these small but mighty bites get addictive really quickly.”
- 10m prep time
- 10m cook time
- 20m total time
- 15 ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 large egg
- ¾ cup milk, room temperature
- ½ ounce butter, melted
- 10 ounces corn kernels, roasted
- 1 ounce jalapeño, minced
- 1 teaspoon chives, minced
- Vegetable oil
Maple Cream Cheese
- 1½ cups cream cheese, softened
- 2 tablespoons maple syrup
- 2 teaspoons chives, snipped
Add the maple syrup to the cream cheese and whisk until combined.
Place the maple cream cheese into a serving bowl and garnish with snipped chives.
Mix the first five dry ingredients together until well combined. In a separate bowl, whisk together the egg, milk and melted butter.
Add the wet ingredients to the dry ingredients, and mix until well combined. Fold in the corn, jalapeño and chives.
Preheat oil to 350 degrees over medium heat in a large skillet, heavy-gauge sauce pot or deep fat fryer. Using a small scoop or spoon, carefully drop the batter into the hot oil and fry until golden brown for 1 - 2 minutes.
Turn the fritters over and fry for another 1 - 2 minutes or until the batter is just cooked through.
Remove the fritters and immediately season with salt. Place them on paper towels to drain.
Assemble the corn fritters on a platter with the maple cream cheese and serve warm.