Ingredients
Scale
- 1 1/4 cup cornmeal
- 1 1/4 cup flour
- 3/4 tsp salt
- 1/4 cup agave nectar
- 3/4 cup milk
- 2 eggs (beaten)
- 1/4 cup unsalted butter (melted)
- 1 cup canned corn (drained and rinsed)
- 1 jalapeño (seeded and diced)
- Oil for frying
Instructions
- In a medium bowl, stir together cornmeal, flour, and salt. In a small bowl, stir together agave, milk and eggs. Add the wet ingredients to the dry, then stir in butter, corn and jalapeño.
- In a large, heavy-bottomed pot, add enough oil until it reaches 3 inches deep. Heat oil over medium-high heat to 325 degrees F. Drop in fritter batter, one Tbsp at a time, taking care not to overcrowd the pan. Cook for 3 to 4 minutes, or until golden brown, turning as needed. Remove to paper towel-lined sheet pan to drain. Serve warm