For the sauce, mix the mayo and Sriracha hot sauce together in a small bowl.Add more oil if needed and repeat with the remaining patties, until they are all.Once cooked place them on a paper towel-lined plate and keep warm.Fry for 4-5 minutes per side or until they are lightly browned.Place the baking sheet in the refrigerator to keep the remaining patties cool.Once the oil is heated in the cast iron pan, cooking in batches, carefully place the patties in the pan using a spatula and close the lid.Lay the patties on the prepared baking sheet.To create the patties, take about a golf ball size handful and press it into a small.PourĮnough canola oil in the pan so it is about a 1/4 inch of deep. Heat your grill to medium-hot and place a cast iron fry pan on the grill.Line a large baking sheet with foil or parchment paper and spray with cooking spray.If the batter is cold it makes it easier to make the patties, and they hold together better. Place the bowl in the refrigerator for 15-20 minutes.Mix, making sure that everything is well coated.Stir in the diced onions, jalapenos, sliced green onions, and the corn.I find that ¾ of a cup is usually good, but start with 1/2 cup you want the batter relatively thick but not too sticky. Prepare the batter by pouring ice water into the flour mixture.Once the corn has cooled enough so you can work with it cut off the kernels I stand the cob up on a baking sheet and carefully cut vertically downward, and the baking sheet catches all the kernels.In a medium bowl whisk together the cornmeal, flour, kosher salt, and fresh ground pepper.Meanwhile, finely dice the onion and jalapeno and slice the green onion.Remove the cobs from the grill and allow them to cool. Turn them every 3 minutes or so and grill until the kernels are tender and slightly browned. Husk the corn and place them directly on the grill.Heat your grill to medium-hot (375 - 400 degrees F.).Lay the patties out on the prepared baking sheet.

To make the corn fritter patties take about a golf ball size amount of batter and press it into a small patty approximately 2 1/2 inches in diameter.

Line a large baking sheet with parchment paper or aluminum foil and spray with cooking spray. Pour enough vegetable oil (I use canola oil) so that it is approximately 1/4 inch deep and allow to heat. Heat your grill to medium-hot and place a large cast-iron skillet on the grill. Refrigerate for 15-20 minutes the batter is much easier to form into patties if the batter mixture is cold. All the vegetables should be well coated with the batter. Pour in the corn, diced sweet onions, and diced jalapenos and stir to combine. Start with 1/2 cup and move up from there if needed. You want a fairly thick batter, but not super sticky. You may find that you may need a little less water. I found that about 1/2 to 3/4 of a cup works for me. Prepare the batter by pouring ice water into the dry flour mixture a little at a time, remember you can always add more water, but you can’t take it away. The baking sheet will catch all the kernels of corn. Carefully slice downward with your knife to remove the corn kernels from the cob. Once the corn has cooled enough so you can handle it stand the cob up on a baking sheet. In a medium bowl mix together the cornmeal, flour, kosher salt, and fresh ground pepper. Core and dice the jalapeno and slice the green onions.

In the meantime, finely dice the sweet onion. Remove the corn from the grill and allow them to cool. However, if you do, you will miss out on that grilled flavor from cooking the ears of corn on the grill. You could use frozen corn if fresh corn on the cob is out of season. Husk the ears of corn and place them on the grill you want them to be slightly charred on all sides. Start by preheating your grill to medium-hot. How do you make corn fritters from scratch? There is nothing better in my mind than buying fresh produce directly from the people who have grown it! Plus, it feels good knowing that you are supporting your local farmer! INgredients The farmers sell it directly out of the back of their trucks in parking lots or at the side of the road. In the fall we get some of the most amazing fresh corn on the cob.

Spicy corn nuggets