Jalapeno Corn Fritters

Two things are coming ripe in the garden, jalapenos at the home garden and corn at the community garden.  So we've had jalapeno corn fritters a few times with dinner this week.   Yum.

I first made corn fritters for a school project where I had to make a recipe at home.  My mom and I fried fritters in her electric skillet.  I think it had something to do with exploring the foods of other cultures, but I really cannot recall the details of the assignment.  All that stands out in my mind is how much I liked them.  (But, what isn't delicious when fried I ask you!?)  Matt had never had fritters until I made them for him years back.  These little gems are crispy on the outside and soft, doughy goodness on the inside.  They can be made without the jalapenos, but are a touch sweeter without the savory, spiciness of the pepper.   Either way I think they are fabulous.

Jalapeno Corn Fritters

2 cups corn
2 T milk
1 t baking powder
1T applesauce
1/4-1/2 t salt
1/2 t pepper
1-1 1/4 C flour
 egg replacer for 3 eggs 
1-2 jalapenos, diced and with seeds
oil for frying

Pulse corn in food processor until it is half crushed, half whole corn.  Combine along with all other ingredients in a bowl and mix until well combined.  

Drop large globs into heated oil and fry over medium heat until nice and golden.