Week 18: Supposed-to-be-Spicy Corn Fritters

The story here is that this recipe included a "spicy" dipping sauce for aforementioned corn fritters. I didn't really feel like making this sauce, but if YOU do, check out the recipe here.

This last-minute recipe was yummy! Abby and I topped it with sliced tomatoes. We decided it might be fun to try putting all kinds of yummy veggies or even black beans into the batter before we fry it.

INGREDIENTS

1 cup flour (we used whole wheat)

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 (if frozen, defrost and drain first)

4 large scallions, finely sliced

1/4 cup chopped cilantro

grapeseed, canola, or peanut oil (a high smoke point oil) for frying

DIRECTIONS

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.

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 soon 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. So, either use a screen splatter guard, or wear long-sleeved clothes while you cook.