If I could call these fritters something other corn fritters, I think the obvious name would be “fresh sweet summer fritters.”
But regardless of the name, there’s no denying that this is a happy and glorious dish.
I ate a bunch of them, one right after the other. It was all for research purposes, I swear.
Believe me when I tell you that these could become a summer favorite for anyone who tries them.
They are refreshing and comforting all at the same time. It’s almost like a salad in a fritter; I know that sounds like a crazy analogy, but. their freshness derives from the cilantro, green onions, jalapeño, lime juice and zest, and of course, the beautiful fresh sweet corn.
So get your hands on a some sweet summer corn and make them. Enjoy!
Adapted from Country Living, June 2013
- 2 cups fresh corn kernels (about 2 large ears)
- 1/4 cup cilantro, chopped
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 jalapeño, seeded and ribs removed, finely diced
- Zest and juice of 1 lime
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 large eggs, beaten
- 4 tablespoons brown rice flour
- 4 tablespoons all purpose flour
- 1 cup olive oil
Combine the first 8 ingredients in a bowl. Add eggs, flours and mix well.
In a large nonstick skillet over medium heat, heat oil. Drop 1 tablespoon batter into hot oil, flatten slightly and fry fritters over medium heat until golden brown, about 2 minutes on each side. Working in batches of 3 to 4 fritters at a time. With a slotted spoon transfer fritters to a plate lined with paper towels. Serve hot or at room temperature.
Yields: 10 large or 20 small fritters.