Summer Corn, Tomato & Jalapeno Fritters

The garden is packed with tomatoes, corn and jalapenos! This fritter recipe is perfect for fresh produce and also can be made with canned tomatoes (1 1/2 cups drained) and canned corn (2 cups drained) or frozen corn thawed. These are crispy and the most delicious finger food. We love using Bleu Cheese Dressing as a dipping sauce for these tasty little appetizers.

Stem, seed and remove membranes of jalapeno peppers. Husk and scrub corn. With a sharp knife on a stable surface, carefully cut the corn off of the cob.

Beat 1 egg in a medium bowl and 1 teaspoon Worcestershire Sauce. Dice tomatoes and mince red onion and add them to the beaten egg mixture.

Add corn and diced jalapenos to the tomato and egg mixture, stirring until combined.

In a large bowl combine 1 cup flour and 1 teaspoon of the following: salt, sugar, baking powder and chopped dill. Stir until combined.

Preheat a medium cast iron skillet or heavy skillet on medium high heat with 1/4-1/2 inch of vegetable or canola oil. Heat the oil to 350 degrees F. Line a baking sheet with paper towels and place racks on the paper towels. Don't let the fritters sit in grease after cooking them, as they will get soggy.

Add the vegetable mixture to the flour mixture and gently stir until combined.

Gently drop rounded tablespoons full of the fritter batter into the hot oil. Cook a couple minutes each side or until golden and crispy.

Allow for fritters to drain and cool enough to eat.

Serve with your favorite dressing or dipping sauce and enjoy!