Chipotle Corn and Cranberry Fritters

Chipotle Corn and Cranberry Fritters

Chipotle Corn and Cranberry Fritters


    • All-purpose flour1/4 cup
    • Baking powder1/2 teaspoon
    • Eggs2
    • Chopped chipotle pepper in adobo sauce1 tablespoon
    • Craisins® Original Dried Cranberries1
    • Frozen corn1 cup
    • Grated1/2 cup
    • Shredded monterey jack cheese1/3 cup
    • Pine nuts2 tablespoons
    • Green onion1
    • Canola oil 1/2 cup
    • Minced fresh cilantro
    • Maple syrup
    • Craisins® Original Dried Cranberries front image.

      Featured Product

      Craisins® Original Dried Cranberries


    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