Smoky Street Corn Fritters with Spicy Lime Crema

Allergens

Eggs, Milk, Wheat (gluten)

Ingredients

• 4 cups fresh corn kernels (from about 5 ears)
• 1/2 cup all
• purpose flour
• 2 tablespoons yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 large egg, beaten
• 1/4 cup whole milk
• Vegetable oil, for frying
• Spicy Lime Crema:
• 1/2 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1/2 teaspoon hot sauce (like Sriracha)
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, smoked paprika, ground cumin, and ground coriander. Stir in the egg and milk until just combined. Fold in the corn kernels.
2. In a deep frying pan or skillet, heat about 1 inch of vegetable oil to 350°F. Working in batches, carefully drop tablespoon sized scoops of the corn mixture into the hot oil. Fry until golden brown and crispy, about 2 minutes per side. Remove from the oil with a slotted spoon and transfer to a paper towel lined plate to drain.
3. In a small bowl, whisk together the mayonnaise, lime juice, hot sauce, salt, and pepper to taste. Transfer to a squeeze bottle for easy drizzling.
4. Arrange the fritters on a serving platter and drizzle with the spicy lime crema. Serve immediately.

Chef’s Insight

To achieve that perfect golden brown color and crispy texture, make sure the oil is at the correct temperature before frying. You can use a deep-fry thermometer to ensure accuracy.

Notes

For a fun presentation, serve the fritters on a bed of shredded cabbage or lettuce and drizzle with the crema in a zigzag pattern.