Corn and Cilantro Fritters

I knew as soon as I saw these little babies on pinterest that I would be making them as soon as possible. These were just as delicious as they sound. They were crunchy and sweet from the corn and had a super fresh taste thanks to the cilantro and ginger. I made my fritters small and thin and skipped the step of finishing them in the oven. I received a cast iron skillet for Christmas and it was the perfect pan to fry these up in. I topped mine with a mixture of sour cream, sriracha (the best hot sauce ever!) and garlic which was the perfect finish to the crunchy corn fritter. These are best eaten straight out of the pan. Just put them on a paper towel lined plate to absorb any excess oil, allow them to cool a minute or two and eat to your hearts content!

Enjoy!

Corn and Cilantro Fritters
Adapted from: Mangiare

1 15 oz can of corn (reserve liquid from can – see below)

2 green onions finely chopped (green and white parts)

½ onion finely diced

1 tablespoon ground fresh ginger

1 teaspoon olive oil

1/3 bunch of cilantro leaves chopped

1 small sweet pepper diced (or about 1/4 of a regular bell pepper)

1 tsp dried cumin

1/2 cup of reserved liquid from can of corn (or water if you are using fresh corn)

2 eggs

1 cup self raising flour

Kosher Salt

Cracked black pepper

canola or vegetable oil for frying (about 1/2 cup)

Chopped Cilantro for garnish

Sriracha Sour Cream (see recipe below)

Directions:

In a small pan with 1 teaspoon of olive oil – Sauté the onion and ginger in a little oil until soft and translucent.

Place the flour, 1 cup of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.

Place mixture into a large mixing bowl and stir in the remaining corn, green onions, pepper, and cilantro and season the mixture with sea salt and black pepper.

In a small non-stick fry pan (or cast iron skillet) add oil and set over medium to medium high heat.

Using a (1 oz) ladle (if you don’t have a 1 oz ladle, just measure out 2 tablespoons per fritter) fry fritters 2 at a time, approx 1 to 2 minutes per side or until golden. When you ladle the batter into the oil spread the batter out thin like a pancake, so that the inside of the fritter cooks evenly. Once Fritter is golden and crispy, move to a paper towel lined plate to remove excess oil. Sprinkle the fritters with kosher salt while they are still warm from the pan. Top with a dollop of Sriracha sour cream and chopped cilantro (see recipe below). Serve immediately.

Sriracha Sour Cream

1/2 cup sour cream
1 tablespoon sriracha or any other chile garlic hot sauce
1 clove of garlic, minced
salt and pepper to taste

In a small bowl combine all ingredients and season to taste with salt and pepper.

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