Cheesy Jalapeno Corn Fritters

2 cans of whole-kernel corn, drained
2 cups (230g) cake flour
2 tsp baking powder
1 tsp salt
1 tsp sugar
1 tsp smoked paprika
1.5 cups milk, at room temperature
1 large egg
1 cup cheddar, grated
Handful of coriander, chopped
2 jalapeños finely chopped
2 cups vegetable oil for frying

In a large bowl, whisk together the cake flour, baking powder, salt, sugar, and smoked paprika.
Make a well in the centre and whisk in the milk and egg, mix until the batter is smooth.
Stir in the corn, coriander, cheese, and jalapeños.
Heat oil in a medium-sized pan, drop spoonfuls of the mixture into the sizzling oil, and fry until golden brown and cooked through then remove and drain on paper towels. Repeat until all the batter has been fried.
Serve hot with a side of mango chutney and enjoy!

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