Corn Jalapeño Fritters

Ingredients

• 3 ears of fresh sweet corn, husks and silks removed
• 3 spring onion, chopped
• 90g all-purpose flour
• 2 eggs
• pinch of salt and pepper
• 1 heaping tsp of chopped jalapeños
• 1/4 tsp smoked paprika
• vegetable oil, to fry

FOR THE SAUCE

• 1 heaping tbsp of sour cream
• 1 tsp of tabasco sauce

Method

1. Boil corn for 8 minutes. Remove from the water and let cool until you can handle it.
2. Use a knife to cut off the kernels from one ear of corn. Add it to a blender along with the spring onion, flour, eggs, salt and pepper. Blend until you have a smooth mixture. Transfer the mixture to a bowl.
3. Remove the kernels from the other ears of corn, then add it to the blended mixture along with the chopped jalapeños and smoked paprika. Use a spoon to mix everything together.
4. Heat a heaping tablespoon of vegetable oil in a large saucepan. Once hot, transfer a heaping tablespoon of the mixture into the pan, then slightly flatten. Repeat with 2 or 3 more, ensuring you don’t crowd the pan.
5. Cook for 2 – 3 minutes until golden brown, then flip and cook the other side for an additional 2 – 3 minutes.
6. Transfer to a plate and repeat with the remaining mixture, using more oil as necessary.
7. Mix the sour cream and tabasco together. Serve alongside the corn fritters!