Plant Based Cheesy Corn Fritters
Servings: 16 people
Calories: 94kcal
Ingredients
- 3 cups corn kernels , fresh or frozen and thawed and patted dry
- 1-2 jalapeno peppers , seeded and finely diced
- 1 red bell pepper , seeded, deveined, and finely minced
- 1 cup gluten-free all-purpose flour
- 2 tablespoons gluten-free cornmeal
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon paprika
- ½ teaspoon baking powder
- 1 cup House Party Cheesy Dip , plus more for serving
- Vegetable oil , for frying
Instructions
- Combine all ingredients except the oil and stir until well combined.
- Cover the bottom of a large skillet with ¼ inch oil and heat over medium heat until it starts to shimmer. Place a paper towel line plate next to the stove.
- Drop batter into the skillet using about ¹/₃ cup per fritter. Do not over-crowd the skillet. Cook for 3- 4 minutes per side or until golden brown and holding together. Transfer to paper towel lined plate. Add more oil to the skillet if needed to finish cooking the rest of the fritters.
- Serve with more House Party Cheesy Dip on the side.
Nutrition
Calories: 94kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 11mg | Sodium: 464mg | Potassium: 99mg | Fiber: 2g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 0.5mg