2tablespoonscilantro leavesdiced (or use any herb you like)
½teaspoonsaltor more to taste
2-4tablespoonsOlive oil for frying
Optional: Lime juice and extra cilantro for serving
Instructions
Mash the corn kernels in a large bowl using a potato masher or a mojito muddler until most corn kernels are broken and some juice comes out. You can also pulse the corn in a food processor for a few seconds just to break them - be careful not to over-process and turn them into creamed corn.
Add the rest of the ingredients (jalapeno through salt) and mix well. I just used the same mojito muddler for mixing everything together - no need to get a whisk or another utensil dirty!
Heat 1-2 tablespoons of olive oil in a pan. Use a heaping tablespoon or a melon baller to add the corn batter to the pan. Cook for about 3 minutes over medium heat, or until golden brown. Carefully flip and cook for another 3 minutes, or until the corn fritters are golden brown and cooked through.Serve with some fresh cilantro and a squeeze of lime juice.