Fresh-from-the-cob corn comes alive in these southern-style fritters. Biting into the sweet, juicy kernels is a flavour explosion like no other. Use a splatter screen when frying, as the corn can pop right out of the pan.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 10 servings
Ingredients
Cilantro Sour Cream:
Fritters:
Method
Cilantro Sour Cream: In small bowl, stir together sour cream, cilantro and lime juice. Set aside. (Make-ahead: Cover and refrigerate for up to 4 hours.)Fritters: Cut kernels from corncobs. In large bowl, stir together corn kernels, green onions, jalapeño pepper, flour, baking powder, salt and pepper. Stir in milk and egg until combined.
In large skillet, add enough oil to come 1/4 inch (5 mm) up side; heat over medium heat. Working in batches, drop batter by heaping 1 tbsp into oil, using back of spoon to flatten into discs. Cook, gentlturning once, until deep golden, about 5 minutes. Using slotted spoon, remove to paper towel–lined plate to drain; keep warm. Serve with Cilantro Sour Cream.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 173 mg
- Sugars 2 g
- Protein 4 g
- Calories 183.0
- Total fat 12 g
- Potassium 170 mg
- Cholesterol 25 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
%RDI
- Iron 5.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 7.0
