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Ingredients
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- 1 cup (125 g) all-purpose flour
- 1 cup (113 g) sharp cheddar cheese, finely shredded
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 1 large egg, room temperature
- ½ cup (122.5 g) whole milk
- 1 tablespoon unsalted butter, melted
- 1 can (15.25 ounces) sweet corn, drained (about 1 ½ cups kernels)
- 2 medium jalapeños, seeded and finely diced
- Vegetable oil, for frying
- Fresh parsley, for garnish
Instructions
- Mix all dry ingredients in a medium bowl.
- In another bowl, whisk together the egg, milk, and butter.
- Combine wet and dry mixtures and fold in corn and jalapeños.
- Heat oil in a pot to 350°F.
- Drop spoonfuls of batter into the oil and fry for 2-3 minutes until golden brown.
- Remove and drain on paper towels, garnish with parsley before serving.
Notes
Ensure oil is at 350°F for the best frying results.
Feel free to adjust jalapeno quantity for desired spice level.
Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 1
- Sodium: 200
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 4
- Cholesterol: 50