People, listen to me when I tell you that these corn fritters are downright heavenly and that you must rush out and snatch up the last ears of late summer corn to ensure that you don’t have to wait another year to make this dish. Normally the little health-nut angel that sits on one shoulder would tsk-tsk at the thought of frying my dinner and encouraging others to do the same, but in this case, she’s not even putting up a fight. As Elise said when she posted the recipe here on Simply Recipes a few weeks ago, this is the sort of food that you’d want to eat every day if you could. It’s just that good.
I’ll admit that up until now I had lived an entirely corn fritter-free life (shocking, I know). I’m not sure I’d even heard of them. But lest you think that my lack of experience in all things corn fritter-related means that I’m ill-equipped to judge just how good this particular recipe is, my beloved foodie Dylan has had many a corn fritter in his day and said not only that this batch beat all the others, but that the spicy tangy sauce was the perfect complement. If you won’t take our word for it, see what Elise and the Amateur Gourmet had to say about this scrumptious dish. (And in another coincidence of food timeliness, Amanda Hesser sung the praises of fritters in this past weekend’s Sunday New York Times magazine. Check out her article for recipes for “critter” fritters, Basque chorizo fritters, shrimp fritters, and plum fritters.)
Spicy corn fritters (makes about 16 fritters)
For the Dipping Sauce:
3/4 cup rice vinegar
1/2 cup sugar
1 1/2 teaspoons red chili pepper flakes
1 1/2 teaspoons salt
1 large clove garlic, minced
For the Fritters:
1 cup flour
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, cut from 3 large cobs (or frozen corn, defrost and drain first)
4 large scallions or green onions, finely sliced 1/4 cup chopped cilantro
Grapeseed, canola, or peanut oil for frying
1. Make the dipping sauce by combining 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 5-10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool. The sauce should continue to thicken as it cools. If it becomes too thick, you can add a little water to it to thin it out a bit.
2. 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.
3. 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 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. Serve immediately with the sweet chili dipping sauce.
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.