makes 18 - 20 fritters
for the dipping sauce: (see hints below)
1/2 cup mayonnaise
1/3 cup thinly chopped green onion
1 1/2 tsp chili powder
for the fritters:
2 cups corn
1 jalapeno pepper, deseeded and finely chopped
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 large eggs
2 Tbs vegetable oil
approx. 3 cups vegetable oil for deep frying
deep fry thermometer for gauging temperature of oil
Add 1/2 cup mayonnaise to a mixing bowl with 1/3 cup thinly chopped green onion and 1 1/2 tsp chili powder, mix that together and keep it in your fridge until you're ready to use it.
Once the mayonnaise is made and once the 2 cups of corn and small jalapeno pepper are ready to go, add 2 - 3 inches of vegetable oil to a deep heavy bottomed pot on medium low heat.
While you're keeping your eye on the slowly heating oil, make the fritter batter by combining 1 cup all-purpose flour with 2 tsp baking powder and 1/2 tsp salt, stir that to combine and then add 1/2 cup milk, 2 large eggs, 2 Tbs vegetable oil and mix that to combine.
Then fold in the 2 cups of corn and the chopped jalapeno pepper.
Once the oil has reached 325 degrees, carefully add the fritter dough a teaspoon at a time, a few at a time, trying not to let the temperature rise above 350 degrees, and let the fritters cook along on all sides for 3 - 4 minutes and then use a slotted utensil to scoop them out onto a paper towel lined plate.
It's a challenge to get the fryer oil temperature just right. You'll have to adjust the temperature to get it to stay at or just below 350 degrees. Make sure to use a deep pot so that the oil doesn't have a chance to boil over.
Depending on how much mayonnaise you want to serve with the fritters you may need more than the recipe calls for.