Chipotle Corn and Cranberry Fritters


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
  • 1 cup frozen corn, thawed
  • 1/2 cup grated, peeled jicama
  • 1/3 cup shredded Monterey Jack cheese
  • 2 tablespoons pine nuts, toasted
  • 1 green onion, finely chopped
  • 1/2 cup canola oil
  • Minced fresh cilantro
  • Maple syrup, optional
Nutrition InfoNutritional Info


Combine flour and baking powder in a medium bowl. Whisk eggs and chipotle pepper in separate bowl; add to dry ingredients mixing just until moistened. Gently mix in the dried cranberries, corn, jicama, cheese, pine nuts and green onion.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls, a few at a time, into hot oil; press lightly to flatten. Fry until golden brown, about 1-1/2 minutes each side, using remaining oil as needed. Drain on paper towels. Sprinkle with cilantro and drizzle with maple syrup if desired.

Makes 8 fritters.

2010 Ultimate Cranberry Recipe Contest Finalist

Roxanne Chan, Albany, CA


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