Day 3: Cinco de Mayo recipes on the blog. Today’s recipe was inspired by the sweet corn I found at the grocery store, and I decided I needed to do something with it! So, here you go. These little babies are gluten free, and could also be dairy free if you choose to omit the cotija cheese or sour cream sauce. And let’s face it, anything fried in anything is great.
Sweet Corn Fritters
1 1/2 cups sweet corn, fresh or frozen but thawed
1 cup gf flour mix, or all purpose flour
Salt and pepper to taste
3 green onions, diced
1/2 cup chopped fresh cilantro
1 tsp. baking powder
1 garlic glove, minced (optional)
Mix together all ingredients listed above. The batter will be thick, and slightly moisten a bit if you let it stand 10 minutes before frying. Heat a skillet to medium, adding in just enough oil to satisfy your needs of fried crispy goodness. So, if your skillet is too hot, the inside of the fritter will be doughy. So make sure you cook them medium to low heat, and don’t flip until they are golden brown, about halfway cooked. If you can cook a pancake, you can cook these. My stove, I cooked them about 1-2 minutes per side.
I like to drain my fritters, or anything fried for that matter on a small wire rack. They edges remain crispy, and yummy.
Spicy Sour Cream Sauce
1 cup sour cream
1/2 tsp cumin
1/2 tsp. Kosher salt
1 tbsp. Sriricha sauce or your favorite hot sauce
Limes, cut into quarters
Cotija cheese for garnish
Whisk together the sour cream, cumin, salt and hot sauce. I like to make this before I do the fritters, and let it chill in the fridge. The flavors come together perfectly by the time you are done frying the fritters. Garnish with lime wedges, and cotija cheese.