I’m embarrassed to admit that I am ridiculously late to the corn fritter train. And by late, we’re talking decades.
Who knew that these things were seriously nom-worthy? Or that they were a fantastic way to use up that fresh corn on the cob? Or that they would be devoured in 2.2 seconds flat?
These babies were adapted from Simply Recipes. And I honestly wouldn’t be offended if you went with the original version. Particularly for the dipping sauce.
For those with a delicate palate or a silly little nightshade intolerance, this recipe is for you. And me. And well…pretty much anyone who likes corn. Which, really. SHOULD BE EVERYONE.
The dipping sauce adds a sticky sweetness to the fritters. And would probably be good on top of anything. Except maybe ice cream. Though, I’m sure that there is someone who would be into that.
Corn Fritters + Sweet Garlic Dipping Sauce
- 3/4 cup rice vinegar
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 1 large clove garlic minced
- 1 cup whole wheat 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 1/2 cups of corn kernels cut from 4 large cobs (can also use frozen -- just defrost first)
- 1 medium onion chopped
- 1/4 cup parsley chopped
- Safflower oil for frying
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 5-10 minutes or so, until the mixture thickens.
Remove from heat and let cool.
Whisk together the whole wheat flour, baking powder, salt, coriander, and cumin in a mixing bowl.
Add egg, lemon juice and water. Stir until smooth.
Add the corn, onion, and parsley and mix until just combined.
Heat oil in a large frying pan on medium high heat.
Spoon fritter batter into the pan to form one fritter (about size of small pancake).
Cook approximately 2-3 minutes on each side, until browned. Flip and repeat.
Continue spooning batter into well oiled pan until batter is gone.
Serve immediately with the sweet garlic dipping sauce.