Quick and Easy Corn Fritters

From my restaurant days I picked up a strong love for corn fritters. The only corn fritters I had ever tried until earlier this year were deep fried, crunchy outside, whole kernel corn inside and topped with a powdered sugar. They. were. amazing.

As part of a Kentucky Derby themed day I made these homemade corn fritters. Honestly I loved them, I made more than enough to share and ended up eating a wild amount all on my own before the party even started. While these were not the corn fritters from the majority of my life these are slightly healthier and more complex flavor version featuring Mexican vibes.

I thoroughly believe in making recipes your own and using the ingredients you have. For my corn fritters I used canned creamed corn instead of whole corn kernels. You could use fresh corn off the cob, frozen, canned or creamed. The creamed corn would help make these moister, less chunky, and thinner than using whole corn. There is an jalapeno in this recipe if you are looking for a little bit more spice - however remove the seeds before adding to the mixture, if you're not interested in the extra spice you can skip the jalapeno. Just make sure you finely dice the jalapeno otherwise it will really affect the texture to randomly get a crunchy bit.

You can serve your fritters as a side dish with main course options such as breaded pork chops, steak, baked cod, BBQ or cook out classics or baked chicken tenders.