Oh guys. This one. This one is good. I inhaled five pretty much before I could blink, and ate them for the breakfast for the next morning. And for a late night snack a few nights later. This is summer sweet corn at it's best, still sweet and crunchy, wrapped in a light eggy batter, spotted with green onions and not much more, pan-fried until irresistible, paired with a creamy spicy dipping sauce.
I had been longing for corn fritters since I saw corn appear on the tables at farmer's markets, and finally got my chance to make them. I adapted a recipe from one from Cooking Light. They cook up almost like pancakes, just with more oil. (Which makes me start thinking I should pan-fry pancakes in more oil – but that's a digression.)
Honestly, I don't know what more to add. These are pretty easy, and phenomenally delicious. Go. Buy some local corn. Make these.
Corn Fritters with Chili-Lime Dipping Sauce
adapted from Cooking Light
For the dipping sauce:
1/3 cup mayonnaise
1 teaspoon chili-garlic paste (sambal oelek), or more if you like heat
1 tablespoon fresh lime juice
For the fritters:
1/2 cup (2 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1/3 cup fat-free milk
1 egg, beaten
1 1/2 cups fresh corn kernels cut from the cob (2-3 ears, depending on their size)
1/3 cup green onions, chopped fine
1/4 teaspoon salt
1/4 teaspoon black pepper
Vegetable or canola oil
To make the dipping sauce, combine all ingredients in a bowl and whisk together until smooth.
To prep fritters, mix flour and baking powder in a medium bowl. Mix in milk and egg, stirring until smooth. Add the remaining ingredients and stir.
Heat 1 tablespoon oil in a large skillet over medium heat. Drop batter by tablespoonfuls into the plan. Cook for 2 minutes or until the tops are covered with bubbles and the edges are golden. Flip and cook another 2 minutes or until golden. Repeat the process with more oil until all the fritters are cooked. Serve with dipping sauce.