These little gems are the ideal solution for all that seasonal corn that’s making its way to your local farmers market. Savory, sweet and a bit of a kick with a crunch with every bite. It’s an appetizer. It’s a side dish. It’s an entrée. Anyway you serve them, you are warned…they are addicting. Don’t skip the yogurt sauce.
Mini Sweet Corn Fritters
Makes approximately 14 mini fritters
1 ½ cups of sweet corn kernels (about 2 ears of corn) I lightly roasted them.
2 tablespoons minced onion (or shallot)
½ green bell pepper (You could use Hatch Chiles!! It’s the Season)
1 tablespoon chopped cilantro
¼ cup all-purpose flour
½ teaspoon black pepper
½ teaspoon salt
1 egg, beaten
Vegetable, or canola oil for frying
Topping: Greek yogurt or sour cream, lime juice, lime zest to taste. Jalapeño slices optional.
In a medium bowl, mix together all ingredients except for the egg until everything is well combined. Add the egg and mix well.
Heat the oil in a frying pan over medium high heat. Using a small ice cream scoop, spoon the corn mixture into the hot frying pan, flatten it a bit. Cook until the fritters slightly firm and golden brown, for about 2 minutes. Using a metal spatula, flip the fritters and cook for another 2 minutes, or until golden brown. WARNING: These little corns can pop and the hot oil comes with em!!
Transfer the fritters to a baking sheet lined with paper towels. Serve immediately.
Dollop with a mixture of Greek Yogurt (or sour cream), fresh squeeze of lime, lime zest salt and pepper to taste. Jalapeno slices optional.
Adapted from: Sweet & Savory
