Corn and Bean Fritters

My mom sent me this recipe saying she had just tried it out and that it was definitely a keeper. The instructions seemed very simple and my mother has a good reputation for choosing good dishes.

Corn and Bean Fritters

Serves 4

4 ears of corn, kernels cut from the cob
1 can small white beans, rinsed and drained
6 oz. corn bread mix
1 egg
2 tsp chopped jalapeno pepper
Olive oil
Salsa

In a large bowl, mash the beans. Mix in the corn, corn bread mix, egg, pepper, and 1/2 cup water. Using a griddle or skillet, heat up 1-2 tbsp of oil. Scoop 1/3 cup volumes of the mixture and cook the fritters 4 minutes per side. Serve with the salsa.

The fritters were very good and the more crispy they were, the better. The jalapeno didn't add much spice, so I would either use more of the pepper or mix in some sriracha into the batter. Otherwise, a cool recipe to have tried out.