3 cups corn kernels
(fresh, frozen, or canned. If using frozen corn, thaw and drain well. If using canned corn, drain well)
1 cup whole wheat flour
1/2 cup finely chopped red or green pepper
1/4 cup finely chopped cilantro
1/4 cup finely chopped green onion
1/2 jalapeño, finely diced
2 teaspoons honey
2 teaspoons minced garlic
1/2 teaspoon smoked paprika
1/2 teaspoon salt
couple pinches fresh ground black pepper
2 eggs, beaten
2 Tablespoons olive oil, canola oil, or vegetable oil for frying
Make the fritters: Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
Heat the oil in a skillet over medium-high heat. Once hot, use a large spoon and scoop 3 Tablespoons of the fritter mixture (I always eyeball the amount). Place the mixture onto the hot skillet and form into a circle as best you can. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 2-3 minutes on each side. Transfer to a paper towel lined plate until finished.
Make ahead tip:
These fritters make great leftovers. Store in the refrigerator for up to 1 week. Reheat by placing on a lined baking sheet under the broiler for a couple minutes or pop into the microwave for a minute or until heated through. You can freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.