Firecracker Corn Fritters

Allergens

Dairy (Buttermilk and Sour Cream), Gluten (Flour)

Ingredients

• 4 cups fresh or frozen corn kernels
• 1 cup all
• purpose flour
• 1/2 cup buttermilk
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 1/4 cup vegetable oil, for frying
• 3 tablespoons unsalted butter Chili Lime Crema:
• 1/2 cup sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• Salt and black pepper, to taste Garnish:
• Crushed tortilla chips
• Fresh cilantro leaves
• Lime wedges

Instructions

1. In a large bowl, whisk together the corn kernels, flour, buttermilk, baking powder, paprika, cayenne pepper, salt, and black pepper. Mix until well combined.
2. In a deep frying pan, heat the vegetable oil over medium high heat until it reaches 350°F.
3. Carefully drop spoonfuls of the corn mixture into the hot oil, fry for 3 4 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer the fritters onto a paper towel lined plate to drain excess oil.
4. For the Chili Lime Crema, in a small bowl, combine sour cream, lime juice, chili powder, salt, and black pepper. Mix well and set aside.
5. Melt the butter in a small saucepan over medium heat. Once melted, continue to cook until the butter starts to brown, giving it a nutty aroma. Remove from heat.
6. Arrange the fritters on a serving plate, drizzle with the chili lime crema and browned butter. Garnish with crushed tortilla chips, cilantro leaves, and lime wedges.

Chef’s Insight

To achieve that perfect golden brown color and crunchy texture, make sure your oil is at the right temperature before frying the fritters.

Notes

Serve these Firecracker Corn Fritters with your favorite grilled meats or as a standalone snack.