1 can chopped chilis or pickled jalapeños (about the 4oz size) (optional)
canola or peanut oil for frying
In the blender combine the corn and coconut milk and roughly blend so it still has corn bits. Meanwhile, heat the oil in a large pot to 350°F.
In a bowl whisk together the next 5 dry ingredients.
In a separate bowl, beat the eggs with the jalapeños, then add the corn mix from the blender.
Add the wet ingredients to the dry and mix well.
Using a tablespoon, scoop a fritter and gently place into the hot oil. You can use another spoon to coax the batter off and into the oil (make sure you don’t overfill your pot - if you try to make too many at once they can over cook and become soggy). Cook each fritter for 2-3 minutes on both sides and they will be a deep brown colour when done. NOTE: To test whether they are fully cooked on the inside take a paring knife and pierce the fritter all the way through before withdrawing the knife. If the knife comes out clean they are done, if dough sticks to the knife give it a bit longer.
Place the fritters on a plate lined with paper towel to soak up excess oil.
They can be served a few minutes after making them and they are best served fresh.
Serve with garlic chipotle aioli (you can find that recipe here with our fish taco recipe, under the first photograph).