I don’t know about you, but there was a time when I rarely ate corn. Perhaps it stemmed from it being one of the the largest GMO crops next to soy, or the that its composition is mostly just carbs with little nutritional value. For whatever reason, I just rarely ate it. Fast forward to the last 10 years, I discovered Cuban Corn and the rest was history lol. (If you’ve never tried it, I highly recommend it.)
What I love about corn, is that it brings a sweet flavor profile that’s perfect match for all things savory. Combine that hint of sweet with a lil heat, and you have a winning combination. I love jalapeño cornbread, jalapeño corn chowder, and of course, these new Jalapeño Cheddar Corn Fritters!
Let’s talk fritters! If you’re not familiar with fritters, simply put, it’s just a bunch of ingredients that typically are held together with egg serving as the binder that can cater to any season! You can fill them with whatever you like from veggies to quinoa, pair them endless sauces and bonus, they are just so quick and easy! That being said, if you have a bunch of random produce on it’s way out, a fritter may be a good solution!
What’s great about this recipe? Everything! It’s quick, easy, affordable, veggie packed, flavor packed, can easily be made in bulk, great for entertaining, packs heat, a hint of sweet, pairs perfectly with the Hot “Honey”, you can use this effortless butter with countless other dishes, and you can even turn this into a sandwich is desired!
If you’re all about fire roasted corn or fritters, you have to try these new vegan Jalapeno Cheddar Corn Fritters with Hot “Honey”!
Toss in the corn, chopped jalapeño, cheddar, and scallions. Toss and coat. Add the non dairy milk and stir until combined. The batter will be thick, this is ok!
Cook the fritters: Heat 1/3 cup vegetable oil in a large nonstick skillet over medium-high heat. Form patties with the batter. You can make them whatever size or thickness you’d like. The flatter you get them, the faster they’ll cook. (I like to loosely shape, place in oil, and pat down with my hand) Cook until golden brown, 3 to 4 minutes on each side. Place on paper towels to absorb any residual oil and season with salt.
Hot Honey Butter: In a small bowl combine all the ingredients. Whisk until smooth. If the consistency is too runny, place in the fridge for a bit.
To serve, garnish with the scallions and serve with Hot Honey Butter