In the original picture these fritters are round hush puppies. I’d done a search for corn fritters to go along with the honey lime shrimp in a previous blog but I wanted to fry them. The ingredients sounded good and I decided to just modify the cooking and fry them in small patties in a skillet.
I was cooking a meal at my sister’s house one recent weekend and didn’t want to have an oil frying fest and mess up her kitchen. Some women don’t like oil splattered all over their walls and stove, along with the accompanying oil cloud of smell that hovers throughout the house afterwards. I didn’t want to find out if my sister was one of them! She was recovering from surgery and I didn’t want to cause added stress.
Mixing the ingredients was quick and easy, almost too quick to get good pictures for the blog. Don’t you find it annoying when a blogger takes a picture after every addition? “Here I added the salt”. “Here I added the pepper”. I’ll spare you the layers and give a couple of quick shots of my mixing and frying these yummy little critters. I mean fritters.
Hindsight, I think I’d like even more corn in them. The recipe calls for 8 ears of corn, grilled then stripped. It’s winter in the North, corn is about $8 an ear, and the grill was buried under a late season (April) blizzard. I’m not joking. So I used 2 cans of whole kernel corn. 3 would have been even better.
Aside from the corn detour, these were delicious. My bro-in-law sampled a couple as I was frying and asked if honey would be best on them. I said yes, or maybe sour cream. I like to dunk most fritters into sour cream and had planned on serving them that way. I wasn’t going to follow the sauce directions on the recipe. Mayo, honey and sriracha isn’t my kinda food.
But my bro-in-law quickly decided honey wasn’t his favorite accompaniment. He said it clashed with the green onions. (Not sure what that meant). But he agreed sour cream was best for dipping.
After I mixed the ingredients for the fritters I heated a large skillet and added a little oil. I scooped generous tablespoons of batter into the skillet and fried until golden brown, turning once. When each batch finished I set them in an ovenproof dish and put them in the oven on low to stay warm. After the fritters were all fried, I served them with our shrimp. The fritters were great! They were like flattened hush puppies, pretty much. Excellent dipped in plain sour cream. Sometimes I add dill to the sour cream for a more gourmet chef-y touch but I was away from home so settled for plain fare.
The recipe serves quite a few as a side dish. It made about 20 fritters, so I must have measured close to what the original recipe counted, even though theirs were in the shape of balls. Mine were closer in appearance to Barbie corn pancakes, but so yummy we devoured our fair share. We’ll worry about our Barbie hour-glass figures later. When the snow melts.
Sweet Corn Fritters
adapted from Nugget Markets
8 ears of corn, shucked and grilled (I used 2 cans of kernel corn instead)
1/4 cup milk
1/4 cup green onions, sliced
1/2 teaspoon garlic, minced
2 tablespoons cilantro, minced
1 yellow onion, finely diced
1 cup flour
1/2 cup cornmeal
2 teaspoons salt
2 teaspoons sugar
4 teaspoons baking powder
1/2 teaspoon ground coriander
2 teaspoons black pepper
1/4 teaspoon cayenne
1 cup sour cream
1 tablespoon chopped dill or 1 teaspoon dried dillweed
1/2 teaspoon garlic powder
1/2 teaspoon salt
Mix sauce ingredients together and refrigerate until ready to serve
Grill the corn until lightly browned on all sides then cut kernels from the cobs. Add the kernels to a bowl along with the milk and the eggs. Puree until fairly smooth with an immersion blender or food processor. (I used 2 cans of corn and did not puree the kernels. I wanted the retain the texture).
Stir in the scallions, garlic, cilantro and yellow onions. Combine all the dry ingredients in a separate bowl. Fold dry ingredients into the corn mixture.
Scoop batter with a small 1 ounce scoop and cook in oil at 350°F until cooked through, about 5 minutes. Place fritters on paper towels to drain. Serve with the dipping sauce.
Or heat non-stick skillet with a tablespoon of oil and scoop tablespoons of batter into the skillet in groups of about 6. Fry on each side until golden brown. You’ll make 3 or 4 batches of fritters. Keep warm in a platter in the oven until ready to serve.