Basil Jalapeno Corn Fritter

Ingredients

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Rice flour

  White

  ½ cup or 79g

• Cornmeal

  Whole-grain, yellow

  4 tbsp or 31g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tbsp or 7g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ cup or 123g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 cup or 224g

Directions

1. In a bowl, whisk together the rice flour, cornmeal, baking powder, salt, pepper, and garlic powder until well combined.
2. Add the buttermilk, corn, torn basil leaves, and diced jalapenos to the dry mixture. Whisk until just incorporated.
3. Heat the vegetable oil in a frying pan or cast iron pan until it reaches 350°F. Drop spoonfuls of batter into the hot oil and cook until golden brown and they float to the top.
4. Drain the fritters on a paper towel or parchment-lined baking sheet. Season with additional salt immediately.