Ingredients

The following ingredients have 4 Servings
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1.5 tablespoons garlic powder
  • 1 teaspoon salt (separated)
  • ½ teaspoon ground pepper
  • 3 tablespoons canned jalapenos (chopped)
  • 3 cups sweet corn (we used 2 15-oz. cans, drained rinsed)
  • ¼ cup minced chives (plus more for garnish)
  • 3/4 cup unsweetened almond milk
  • 2 large eggs
  • ¼ cup olive oil (divided)

Instruction

  • Add the flour, baking powder, garlic powder, ½ teaspoon salt, pepper and jalapeños into a large bowl and whisk the ingredients together until combined. 
  • Next, add the corn, chives, almond milk and 1 tablespoon of olive oil to the dry ingredients and mix together. 
  • Lastly, add the two large eggs to the batter and whisk to combine. 
  • Heat a large cast iron skillet over medium heat and 1 tablespoons of olive oil to the skillet. 
  • When the olive oil is fragrant use a ¼ cup measuring cup to scoop the batter into the cast iron.
  • Spread the fritter out into a thin pancake shape. Scoop 1 or 2 more fritters into the cast iron if there is space. Do not over crowd the skillet. 
  • Cook each fritter for 2-3 minutes on each side or until golden brown. Remove the fritters from the cast iron and sprinkle with additional salt. 
  • Repeat until all of the fritters are prepared. Be sure you add a little more olive oil to the cast iron in between batches. 
  • Serve with Greek yogurt and garnish with more chopped chives.