Sourthwestern style Corn Fritters

Corn season is just starting to ramp up where I live in the Fraser Valley (of British Columbia, Canada), and so I wanted to share one of my favourite corn recipes with you: South-Western Corn Fritters. These are more of a southern type dish, but 100% delicious and the permit summer appetizer to embrace local fresh corn. This recipe is also featured along with over 130 more recipes in my latest cookbook, Cooking Around the World with Chef Dez, available from website or Amazon worldwide. Enjoy!

South-Western Corn Fritters

“Less batter than a pancake, and lots of corn. If you don’t have fresh corn, then use thawed frozen corn that has been patted dry really well, and then measure the 1.5 cups.”
 
1.5 cups fresh corn kernels
1/4 cup small diced red bell pepper
1/2 jalapeno, minced (seeds & white membrane removed first)
2 teaspoons minced chives
2/3 cup all-purpose flour
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs, beaten
3 tablespoons milk
1/2 cup canola oil, for frying
 
Chipotle Sauce
1/2 cup mayonnaise
2 teaspoons liquid honey
1.5 teaspoons minced chipotle peppers (from a can)
1 teaspoon lime juice
1/4 teaspoon salt

  1. Combine the corn kernels, bell pepper, jalapeno, and chives in a medium size mixing bowl. Add the flour, cornstarch, 1 teaspoon salt, pepper, eggs, and milk. Stir to combine to make a chunky batter.
  2. In a separate small bowl, combine the mayonnaise, honey, chipotle, lime juice, and 1/4 teaspoon salt. Set aside.
  3. Heat a 10” skillet (I prefer cast iron because it holds heat so well) over medium heat. Add the oil and heat the oil for about 5 minutes until hot. You can test the oil by putting a very small amount of the mixture (about 1/2 teaspoon) and you should hear it sizzling.
  4. Take a standard size soup spoon and carefully put 4 heaping spoonfuls of the batter into the hot oil, in four spots. Fry until golden brown on the one side, before turning them over to brown the other side. Should be approximately 3 minutes per side, but the golden-brown exterior is your goal. The time is just for approximation.
  5. Transfer the four cooked fritters to drain on paper towel.
  6. Repeat steps #4 and #5 to make 12 fritters total. Let cool slightly before serving with the chipotle sauce.

Makes 12 corn fritters (each approximately 2 to 3 inches in size)

Chef Dez is a Chef, Writer, & Host. Visit him at www.chefdez.com

Write to him at dez@chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4