Ingredients
2 cups frozen corn kernels, thawed at room temperature for 15 minutes
1 large egg, beaten lightly
3 tablespoons all-purpose flour
6 tablespoons cornmeal
2 tablespoons yogurt
1/2 cup cilantro
1 jalapeño
1 scallion
1 tablespoon maple syrup
1/2 teaspoon salt
6 tablespoons vegetabile oil
Preparation
Puree the corn, egg, flour, cornmeal, yogurt, scallion, cilantro, jalapeno and salt in a blender until the mixture forms a thick batter with some whole kernels, about ten 1-second pulses.
Heat oil in large heavy-bottomed, non-stick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 2 minutes per side. Transfer fritters to plates line with paper towels.
