Corn Fritters
Corn Fritters- wholesome, flavorful corn fritters with Cilantro Avocado dip. Crispy, cheesy, melty, sweet, and sooo crazy good!
Servings 7 - 8 fritters
Calories 138kcal
Ingredients
- 2 cups (330 g) sweet corn kernels , about 2 ears of corn
- ¼ cup (30 g) cornmeal
- 1 green onions or scallion , diced
- ¼ cup (46 g) diced green bell pepper
- ½ small Jalapeno pepper , optional
- ½ cup (62 g) all-purpose flour
- 1 teaspoon (5 g) minced garlic
- 1 tablespoon (1 g) chopped cilantro
- ½ teaspoon (1 g) smoked paprika
- ¾ teaspoon (4 g) salt or more , adjust to taste
- ½ teaspoon (1 g) black pepper
- ½ cup (61 ml) or more milk , sub with coconut milk
- ½-1 cup (56 -113 g) cheese
Cilantro Avocado dip
- ½ medium avocado
- ¼ cup (57 g) low fat sour cream
- ½ cup (8 g) cilantro leaves
- ½ teaspoon (2 g) minced garlic
- salt and Lime to taste
Instructions
- Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom. It’s best to use a bundt pan to do so.
- Microwave corn in bowl for about 5 -7 minutes. Or boil corn first, before removing from husk. Let it cool.
- In a medium bowl, mix together all the dry ingredients: corn kernels, cornmeal, green onion, bell pepper, jalapeno, flour, minced garlic, cilantro, paprika , salt and pepper.
- Then gently pour in milk. You might have to add about a tablespoon or more to form a thick batter.
- Finally, add cheese, if desired. Thoroughly mix until the ingredients have fully combined.
- Heat oil in a large nonstick skillet over medium heat. Working in batches, add about ¼-1/3 cup batter on skillet, Using the back of a cup or spoon gently press down on the ball to flatten, then fry until golden brown, about 3-4 minutes per side, depending on thickness.
- Drain on paper towels before serving.
- Best serve warm with cilantro dressing.
Cilantro Avocado Dip
- Pulse or mash all the ingredients. Then add water or oil to desired thickness. Squeeze about half of lime juice with the the blended ingredients. Salt.
Notes
- Removing corn from the husk can be a messy job so here is an easy way to make sure the kernels don’t mess up your whole kitchen. Place corn in the center of the Bundt pan with large side down. Using a small, sharp knife, slice the corn off the cob, turning the ear as you go.
- You may use canned or frozen corn instead. Make sure to drain them well before adding into the mixture.
- If you want to go the vegan route, omit the cheese and use coconut milk in place of milk.
- I use cheddar cheese most of of the time, but jack and mozzarella cheese also works fine.
- The batter for this fritter recipe can be made a day in advance and stored in the fridge.
- To freeze cooked fritters, simply wrap each fritter in plastic wrap and then with foil. It could last up to 2 months in the freezer.
- To reheat corn fritters, thaw them in the counter for an hour and quickly reheat in a pan. I don’t advise reheating them in the microwave as it takes out its crispness.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Serving: 1fritter | Calories: 138kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 395mg | Potassium: 133mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 6.7mg | Calcium: 80mg | Iron: 0.9mg