Corn Fritters
You can change the flavor of this recipe simply by changing the herb...try cilantro, basil or dill.
Ingredients
Corn Fritters
- 3 ears fresh sweet corn cut the kernels from the cob
- 2 large eggs seperated
- 1/2 cup heavy whipping cream
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp Mariposa Farms Fresh Chives rinsed and chopped
- 2 tbsp cheddar cheese shredded (optional)
- salt and pepper to taste
- 1 qt vegetable oil for frying
- 2 tbsp cane syrup or honey optional for serving
Dill Sauce
- 1 8 oz plain yogurt could use greek also
- 2 tsp Mariposa Farms Fresh Baby Dill rinse and chop
- 1 tsp garlic powder
- lemon zest
Instructions
Corn Fritters
- In a large bowl whisk the flour and baking powder, add in the corn kernels and chives. In a small bowl, whisk the egg yolks with the cream and stir into the corn mixture. Season with salt and pepper.
- In a separate bowl, beat the egg whites with an electric mixer until fluffy and they form stiff peaks. Gently fold the egg whites into the batter, retaining as much volume as possible.
- Using a heavy (cast iron works great) skillet, pour the vegetable oil to a depth of 3 inches. Heat to 375 degrees F.
- Scoop by large spoonful (2-3 tbsp) and make a patty, drop the fritters into the hot oil, cook until golden brown. Turn over after 2-3 minutes, cook for an additional 2-3 minutes. Scoop fritters out of the oil and place on a plate lined with paper towels.
- If desired drizzle with cane syrup or honey before serving. For a different flavor try dipping with dill sauce.
Dill Sauce
- Mix all ingredients until well blended and serve with corn fritters.