Corn Fritters
Servings 8 Fritters
Equipment
- Large Nonstick Skillet
- Wire Cooling Rack
Ingredients
Lime Sour Cream:
- ½ cup full-fat sour cream
- Juice from 1 lime, or more, to taste
- Sea salt, to taste
Corn Fritters:
- 1½ cups fresh corn kernels, cut from the cob **If using frozen corn, thaw first and drain away any liquid.
- ⅓ cup + 1 tbsp flour
- 2 tbsp corn meal
- ½ tsp sugar
- ½ tsp baking powder
- Sea salt and freshly cracked pepper, to taste
- 1 egg, well beaten
- ¼ cup whole milk
- ¼ cup sharp cheddar cheese, shredded
- 3 tbsp green onions, sliced, plus more for serving
- Vegetable oil, for frying
Instructions
- Prepare the lime sour cream, if desired, by combining the sour cream with fresh lime juice and sea salt, mixing well and setting aside to allow the flavors time to mingle.
- Combine the fresh corn kernels, flour, cornmeal, sugar, baking powder, sea salt, and freshly cracked pepper to taste in a bowl.
- Whisk together the egg and milk until well combined, then pour over the corn mixture and stir until a thick batter forms.
- Add the sharp cheddar cheese and green onions, then mix until well combined.
- Heat ½ inch of oil in a large nonstick skillet over medium-high heat. Once the oil is HOT, add two tablespoon-size mounds of the corn mixture into the skillet, then gently flatten them.
- Cook for 3-4 minutes per side, or until golden brown and crispy.
- Remove them from the skillet and place them on a wire cooling rack, which helps retain crispiness.
- Serve with sliced green onions and lime sour cream. Enjoy.