Incredible use of two fresh ingredients that are just about in season - Corn and True Authentic Hatch Chiles.
When you make these, you’ll enjoy a crispy, sweet, appetizer with a spicy kick from the chile. Use this as an appetizer or a side dish.
And if you love them as much as we do - double or triple the recipe, and then freeze the extras on layers of parchment paper to enjoy for weeks to come. These re-heat very well in the oven for 15-20 minutes.
Pick yourself up some Frozen New Mexican Connection Chile to make this recipe better - and then give it a try. Let us know what you think.
This recipe is modified from A Communal Table.
- 3 cups fresh corn (you can use frozen corn too)
- 4 eggs
- 4 green onions thinly sliced
- ½ Bag of Frozen New Mexican Connection Green Chile
- 1 cup grated jack cheese
- 1 cup flour
- 2 Tbsp. cornmeal
- 1 tsp. Old Bay seasoning
- 1 tsp. Salt
- 1 1/4 cups corn oil
- Place corn kernels in a food processor and process until coarsely chopped.
- Peel, Remove the Seeds, and Dice the Green Chile
- Transfer the corn to a mixing bowl and then add the eggs, chiles, onions and cheese. Stir until thoroughly combined.
- Add the flour, cornmeal, Old Bay seasoning and salt. Mix this in until well combined
- In a large skillet, heat the oil over medium high heat.
- When the oil is hot (it should be shimmering) add a tablespoon of the batter and slightly flatten it out.
- Add 3 or 4 more tablespoons separately to the pan, making sure that the fritters don't touch.
- Cook for 3 - 4 minutes until the fritters are golden brown at the edges.
- Carefully flip them over and cook on the other side.
- Carefully remove them from the pan and drain on a paper towel lined rack.
- Serve with a small scoop of sour cream and/or salsa.
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