Corn Fritters

Ingredients

1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups of corn kernels, (about 3 ears)
4 large scallions, finely sliced (about half a cup)
1/4 cup chopped cilantro
Grapeseed, canola, or peanut oil (a high smoke point oil) for frying

Directions

1. Sift together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth. Add the corn, onions, and cilantro. Stir until just combined.



2 Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to absorb the excess fat.

Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely splatter a bit as you are cooking. Use a screen splatter guard. I didn't and got a nice big oil splatter burn on my neck. Ouch.

Notes: I did not successfully make the sweet chili sauce included in Elise's recipe. It came out so thick that the wooden spoon stuck straight up and couldn't be removed. In the future, I would probably serve with a yogurt or sour cream option, but it was delicious enough to stand on it's own as well!

Total Time: 25 minutes
Servings: 5
Recipe by Elise - Simply Recipes.