Spicy Corn Fritters

Once in a while I just gotta have something fried.

Lately “once in a while” means several times a week. My sweet tooth is also out of control. I blame hormones.

These little corn fritters are lightly fried and are the perfect nibble to go with Indian-type dishes. Like the Baked Fish Fillets I just posted. They’re a perfect match.

There’s a spicy-sweet sauce that comes together while the fritters are prepping that you really shouldn’t leave off. I found this recipe a long, long time ago on Simply Recipes. I’ve made a few tweaks to fit our tastes, and they’re always a hit. I’ve never had them with farm-fresh corn, but I imagine it would take them to a whole new level of awesomeness. And by the way, they’re not really “spicy” by themselves, but with that dipping sauce.

Welcome back to the blog, dear fritters!

Print Print

Spicy Corn Fritters

Yield: 12-16 fritters

Ingredients:

Dipping Sauce:
1/2 cup rice vinegar
1/4 cup honey
1/4 - 1/2 teaspoon crushed red chili flakes
3/4 teaspoons salt
1 large clove garlic, minced

Fritters:
1 cup flour (see note)
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 (about 3 cobs if using fresh corn)
4 large scallions or green onions, finely sliced (about half a cup)
1/4 cup chopped cilantro
Heat-safe oil for frying (I used coconut oil.)

Directions:

To make the dipping sauce, combine all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool.

Combine 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 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 spoon 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.

Makes approximately 12-16 fritters, depending on how large you make them. Serve immediately with the sweet chili dipping sauce.

Nat's Notes:
1. The dipping sauce is really spicy. I would maybe start off with 1/4 tsp of red pepper flakes and move up if you'd like it spicier.
2. The original recipe claimed that the dipping sauce would get thick and syrupy. Mine never has, even after boiling for 10-15 minutes. I've used both white sugar and honey and found both to work well.
3. You can play around with the flour in this. I've used regular, whole wheat pastry, and even chickpea flour with great results.
4. I use frozen corn when I make this. No, I don't thaw it first.

adapted lightly from Simply Recipes

  Pin It

23 Responses to “Spicy Corn Fritters”

  1. 1

    Rachel @ Not Rachael Ray (soon to be Rachel Cooks) — March 22, 2012 @ 5:44 am

    These look SO delicious.

    [Reply]

  2. 2

    Nicole, RD — March 22, 2012 @ 6:10 am

    I love fritters, especially with corn. I love the idea of frying in coconut oil…yum!

    [Reply]

    • Natalie replied: — March 22nd, 2012 @ 12:49 pm

      I LOVE using coconut oil for the times when I actually fry things. It leaves the food so much lighter and less greasy than vegetable oil. (Which is ironic because of the high (albeit good) saturated fat content of coconut oil!)

  3. 3

    DessertForTwo — March 22, 2012 @ 6:30 am

    I think I need a little something fried too! These look great!

    [Reply]

  4. 4

    Megan {Country Cleaver} — March 22, 2012 @ 8:12 am

    I’ve never had corn fritters before. *gasp!* I know! I better get cookin’!!

    [Reply]

  5. 5

    Andrea @ The Skinny Chronicles — March 22, 2012 @ 8:26 am

    Wow. These look pretty fabulous. They sound ridiculously good right now!

    [Reply]

  6. 6

    Bree — March 22, 2012 @ 8:33 am

    Yum–these look great!

    [Reply]

  7. 7

    Katrina @ Warm Vanilla Sugar — March 22, 2012 @ 9:06 am

    These are mighty pretty!

    [Reply]

  8. 8

    Heidi @ Food Doodles — March 22, 2012 @ 12:00 pm

    Yummy! I love corn fritters! I usually make a tex-mex variation but I love the spices/flavors in these ones. And I love your note to use different flours – especially the chickpea flour idea!

    [Reply]

    • Natalie replied: — March 22nd, 2012 @ 12:48 pm

      I bet a tex-mex one would be fantastic! The chickpea flour really goes with the spices in this… kind of a Middle-Eastern twist :)

  9. 9

    DancingMooney — March 22, 2012 @ 12:15 pm

    Those look so tasty! And I bet that sauce would go great on fish tacos too… yumm…

    [Reply]

    • Natalie replied: — March 22nd, 2012 @ 12:47 pm

      Ohh… I never thought of that. With the right fish taco, I bet it would be great!

  10. 10

    Jessica @ How Sweet — March 22, 2012 @ 1:28 pm

    These sound so incredibly delish!

    [Reply]

  11. 11

    Joanne — March 22, 2012 @ 5:43 pm

    Given how crazy healthy the fish you paired them with, I think a little frying is totally fine…possibly even called for! These sound so tasty!

    [Reply]

  12. 12

    Rina@Itheecook — March 23, 2012 @ 4:13 am

    These look so good!

    [Reply]

  13. 13

    Elizabeth — March 27, 2012 @ 7:13 pm

    These look so crispy and delicious!

    [Reply]

  14. Pingback: Kicked Up Cucumber Salad | Aggie's Kitchen

  15. Pingback: Weekly Menu August 13th-17th «

  16. Pingback: Weekly Menu Plan August 20th-24th «

  17. Pingback: Weekly Meal Plan {Sep 4th-7th} «

  18. Pingback: Weekly Menu Nov. 26th-Nov. 30th «

  19. Pingback: Perry's Plate: Progressively Paleo Recipes » Staying Whole in a Processed World: Healthy Fats

  20. Pingback: Perry's Plate: Progressively Paleo Recipes » Coconut Shrimp Cakes with Mango Salsa + $50 Whole Foods Giveaway

Leave a Comment





Current day month ye@r *