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  • Author: Meghan Bassett
  • Yield: 8 -10 1x


  • 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


  1. 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.
  2. 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
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