JALAPENO CORN FRITTERS RECIPES

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter.
• Bring reserved pineapple juice to a boil in a small saucepan. Add white sugar and stir to dissolve; lower heat. Simmer until thickened glaze forms, about 10 minutes. Remove from heat and cool to room temperature, about 15 minutes.
• Drop spoonfuls of batter in the hot oil, 2 to 3 pieces at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels.
• Drizzle glaze over fritters and dust with confectioners' sugar.