For Cooking Club this month, my friend Janssen was in charge of picking a theme. We've previously done food from Smitten Kitchen, a "mini" food theme, a Luau theme, Holiday treats and this month Janssen chose the blog, Perry's Plate.
There were tons of great options from her blog but I couldn't get these corn fritters out of my head. And typically, I love fried food but try to avoid making it at home because it's a hassle and it smells up my house :) So you KNOW these had to be tempting if I was willing to go through all that!
I loved the crispy texture of the fritters and the spice from the coriander and cumin. Not to mention, I love corn in just about anything and the sweet and spicy dipping sauce was the perfect accompaniment.
Make these as a party appetizer and they are sure to be gobbled up!
Corn Fritters with Sweet Dipping Sauce
recipe courtesy Perry's Plate
1 cup 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 cups of corn kernels (about 3 cobs if using fresh corn)
4 large scallions or green onions, finely sliced (about half a cup)
1/4 cup chopped cilantro
Heat-safe oil for frying
1/2 cup rice vinegar
1/4 cup honey
1/2 teaspoon crushed red chili flakes
3/4 teaspoons salt
1 large clove garlic, minced
To make the dipping sauce, 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 10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool.
Combine flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth. Add the corn, onions, and cilantro. Stir until just combined.
Heat a large frying pan on medium heat. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan (I used a cookie scoop to easily slip the batter off in small similar shapes). Fill the pan but leave about 1/2 inch between the fritters in the pan. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels.
Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely splatter a bit as you are cooking. So, use a screen splatter guard and be careful.
Makes approximately 16-20 small fritters, depending on how large you make them. Serve immediately with the sweet chili dipping sauce. (These fritters should be eaten fresh so they have the crispiness. I recommend making them immediately before serving and eating right away!)