2 beaten large eggs
1/4 cup all-purpose flour
2 tablespoons grated Parmesan
1/2 teaspoon kosher salt
½ teaspoon ground cumin
2 cups fresh corn kernels
1 thinly sliced scallion
1 finely chopped, seeded, Melissa’s roasted jalapeño
2 tablespoons vegetable oil
Salt
Sour cream and lime wedges, for serving
Whisk together eggs, flour, Parmesan, salt, and cumin to combine. Add corn kernels, scallion, and 1/2 finely chopped seeded jalapeño; whisk to incorporate.
Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.
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