Puffy Corn Nugget Fritters

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subheading: Ingredients:

1 cup of self rising flour

½ teaspoon of sugar

Pinch of salt

Pinch of pepper

Pinch of Cajun seasoning (like Slap Ya Mama or Tony's)

1 teaspoon of fresh minced parsley, optional

1 tablespoon of butter, melted

1 egg, beaten

½ (15 ounce) can of creamed corn

1 teaspoon of minced pickled jalapeno, optional

Kosher salt

subheading: Directions:

Preheat fryer to 325 degrees F. Whisk together the flour, sugar, salt, pepper, Cajun seasoning and parsley. Stir in butter, egg, cream corn and jalapeno. Mix and let rest about 5 minutes. Use a small cookie scoop or drop by spoonfuls into a deep fat fryer and fry until lightly browned, turning with a fork if needed. Can also spoon into a skillet of hot oil, and brown like hoecakes, turning to brown other side. Drain on paper towels and sprinkle with salt if desired. Serve immediately as a side dish or a bread, even an appetizer. Makes about 16 or so depending on how big you make them.

Cook's Notes: Serve them plain, with salsa, or your favorite dipping sauce. For those who like salty sweet combos, corn fritters are even good with a drizzle of sweet pure cane syrup, sorghum, molasses or maple syrup. Can substitute 1 cup (about an ear) of fresh cooked corn, scraped from the cob then minced fine. Include the pulp scrapings from cob also. Add milk, a couple tablespoons at a time, only as needed to moisten batter, but keep it fairly stiff. If substituting all purpose flour - add 1-½ teaspoons baking powder and increase salt slightly to ⅛ teaspoon.

Variations: These are delicious all on their little own, but some add-ins you might want to consider are, finely minced onion, garlic, green onion, chives, other hot peppers, seasoning salt, hot sauce, get creative!

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