Corn Fritters

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Kari Keenan

As a picky kiddo corn was a go-to vegetable. These fritters are packed with flavor and are screamy summer yum!

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• 2 cups fresh corn

• 1/2 cup red bell pepper, diced

• 1/4 cup cilantro, chopped

• 2 green onions, chopped

• 2 cloves garlic, minced

• 1 jalapeno, minced

• Zest and juice of 1 lime

• 1 tsp kosher salt

• 1/2 tsp ground pepper

• 1 large egg

• 4 Tbsp rice flour

• 4 Tbsp all-purpose flour

• 1 1/4 cups olive oil

• 4 limes

• Pepper jelly (optional)

1. In a large bowl, combine the first nine ingredients.
2. Mix in egg, then mix in flours until thoroughly combined.
3. In a 10-inch nonstick skillet over medium heat, heat oil.
4. Working in batches of 3-4 fritters at a time, drop 1 tablespoon of batter per fritter into the oil and cook until golden brown, about 1 minute each side.
5. Transfer fritters to a paper-towel-lined plate to drain; season with a pinch of salt and a squeeze of lime.
6. Serve with lime wedges and pepper jelly if desired.