Description
Celebrate the bounty of summer with fresh Corn Fritters! A flavorful recipe that works as a tasty appetizer, hearty side dish or as a vegetarian main course. Serve with creamy Cilantro Sauce!
Ingredients
Units
- 1 cup flour (or use gluten-free flour blend, like Bob's Red Mill)
- 1 tablespoon ground coriander
- 1 tsp baking powder
- 1 1/4 tsp kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 2 large beaten eggs
- 1/2 cup whole milk or half and half, or plant-based milk, more as needed
- zest of one lime
- 2 tablespoons lime juice
- 3 cups corn kernels (3 large ears)
- 1/2 cup red bell pepper, diced
- 4 scallions - green and white parts, chopped
- 1/4 cup cilantro, chopped
- 1 cup shredded cheddar cheese- or pepper jack (about 3 ounces)
- 2 tablespoons finely minced jalapeno ( about 1 jalapeno)
- oil & butter for searing ( avocado oil, olive oil)
Cilantro Lime Crema
- 1/2 cup packed cilantro, stems OK
- 1/2-1 jalapeno
- 1 small garlic clove, finely minced
- 1 cup sour cream (or sub 3/4 cup greek yogurt and 1/4 cup mayo)
- 1/2 teaspoon kosher salt
- small squeeze of lime juice
Instructions
- Preheat the oven to 350°F and prepare a sheet pan.
- Mix dry ingredients. In a large bowl, add the dry ingredients – flour, coriander, baking soda, salt, smoked paprika, cumin, oregano, sugar, pepper- and mix well.
- Mix wet ingredients. In a medium bowl, whisk milk, eggs, zest, and lime juice.
- Combine. Fold the wet ingredients into the dry and stir to incorporate all the flour. If it seems dry, it is ok to add a little more milk. Add the corn, bell pepper, jalapeño, cilantro, scallions, and cheddar cheese, and stir to combine.
- Sear. Heat a large, heavy-bottomed skillet with a generous amount of olive oil ( feel free to mix with a little butter (optional) on medium heat. Place rounded spoonfuls of fritter batter (size of a ping pong or golf ball) carefully into the skillet and cook until crispy and golden brown, then flip. When the other side is golden, place in the oven to finish cooking all the way through.
- Working in batches, cook all the fritters, moving to a sheet pan in the oven. Don’t worry if they are still a touch doughy in the middle; they will continue to cook through in the oven. Let them bake until puffed and golden.
- Make the Cilantro Lime Crema. In a food processor, pulse cilantro, garlic, and jalapeno until finely chopped. Stir this in a bowl with the sour cream, salt, and lime juice. Refrigerate until using (up to 3 days). You can add the sour cream, lime, and salt to the food processor, but this will make a runnier sauce- also good, but looser.
- Serve corn fritters with the Cilantro lime crema on the side. Garnish with cilantro, lime, and your favorite Hot sauce.
Notes
Leftovers in the fridge will last up to 4 days and can be reheated in a toaster oven or oven. Fritters can also be frozen.
If making the batter ahead, leave out the baking powder until ready to fry. Sprinkle it through a fine mesh strainer then whisk it in.
Nutrition
- Serving Size: 1 fritter
- Calories: 90
- Sugar: 1.9 g
- Sodium: 119 mg
- Fat: 5.2 g
- Saturated Fat: 1.8 g
- Carbohydrates: 8.5 g
- Fiber: 0.8 g
- Protein: 3.4 g
- Cholesterol: 25.1 mg