It’s corn season! Just plain ol’ corn on the cob is great, but I also love to cook with fresh corn. Tonight I made some corn fritters that had the perfect amount of whole corn kernels the consistency wasn’t too runny or soggy or greasy. Credit goes to my latest issue of Cooks Illustrated for the idea and the recipe. I chose to serve them with a Red Pepper Mayonnaise which worked as a duel dip for the fritters and Roasted Artichokes we had with them, but there was also a recipe for a Sriracha-Lime Yogurt dip which caught my eye. This recipe makes about 12 little 2 1/2-3 inch fritters and my family gobbled them up quick. Might want to double them next go around.
- 4 ears corn, kernels cut from cobs (or 3 C cut corn kernels)
- 1 tsp plus 1/2 C vegetable oil
- Salt and Pepper
- 1/4 C all-purpose flour
- 1/4 C finely minced chives
- 2 Tbsp grated Parmesan cheese
- 1 Tbsp cornstarch
- Pinch cayenne pepper
- 1 large egg, lightly beaten
RED PEPPER MAYONNAISE
- 1 1/2 tsp lemon juice
- 1 clove garlic, minced
- 3/4 C jarred roasted red peppers, rinsed and patted dry
- 1/2 C mayonnaise
- 2 tsp tomato paste
*Combine lemon juice and garlic in small bowl and let stand 15 minutes. Process red peppers, mayonnaise, tomato paste, and lemon juice mixture in food processor until smooth, about 15 seconds, scraping down sides of bowl as needed. Season with salt to taste. Refrigerate until thickened, about 2 hours.
SRIRACHA-LIME YOGURT SAUCE
- 1/2 tsp Sriracha sauce
- 1/2 C plain Greek yogurt
- 1/2 tsp grated lime zest
- 1 tsp lime juice
- 1 Tbsp minced fresh cilantro
*Combine all ingredients. Season with salt to taste
- Process 1 1/2 C corn kernels in food processor to uniformly coarse puree, 15-20 seconds, scraping down sides of bowl halfway through processing. Set aside.
- Heat 1 tsp oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add remaining 1 1/2 C corn kernels and 1/8 tsp slat and cook stirring frequently, until light golden brown, 3-4 minutes. Transfer to medium bowl.
- Return skillet to medium heat, add corn puree, and cook, stirring frequently with spatula, until puree is consistency of thick oatmeal (puree clings to spatula rather than dripping off), about 5 minutes. Transfer puree to bowl with kernels and stir to combine. Rinse skillet and dry with paper towels.
- Stir flour, 3 Tbsp chives, Parmesan, cornstarch, cayenne, 1/4 tsp salt, and 1/8 tsp pepper into corn mixture until well combined. Gently stir in egg until incorporated.
- Line rimmed baking sheet with paper towels, Heat remaining 1/2 C oil in now-empty skillet over medium heat until shimmering. Drop six 2-Tbsp portion batter into skillet. Press with spatula to flatten into 2 1/2 to 3 inch disk. Fry until deep golden brown on both sides, 2-3 minutes per side. Transfer fritters to prepared sheet. Repeat with remaining batter.
- Transfer fritters to large plate or platter, sprinkle with remaining 1 Tbsp chives and serve with desired sauce.