Spicy Corn Fritters

Spicy Corn Fritters takes around 45 minutes from beginning to end. For 41 cents per serving, you get a side dish that serves 12. One portion of this dish contains about 3g of protein, 1g of fat, and a total of 91 calories. Head to the store and pick up ground cumin, garlic, heat-safe oil, and a few other things to make it today. This recipe is liked by 1197 foodies and cooks. It is brought to you by Perrys Plate. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is not so amazing. If you like this recipe, you might also like recipes such as Spicy Corn Fritters, Spicy Corn Fritters, and Spicy Corn Fritters.

Servings: 12

 

Ingredients:

1/4 teaspoon baking powder

1/4 cup chopped cilantro

1 egg, lightly beaten

1 cup flour (see note)

2 cups of corn kernels (about 3 cobs if using fresh corn)

1 large clove garlic, minced

4 large scallions or green onions, finely sliced (about half a cup)

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 cup honey

1 teaspoon lemon juice

1/4 - 1/2 teaspoon crushed red chili flakes

1/2 cup rice vinegar

3/4 teaspoons salt

1/2 cup water

Heat-safe oil for frying (I used coconut oil.)

Equipment:

wooden spoon

sauce pan

bowl

frying pan

paper towels

Cooking instruction summary:

To make the dipping sauce, combine all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool.Combine flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth. Add the corn, onions, and cilantro. Stir until just combined.Heat a large frying pan on medium heat. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to absorb the excess fat.Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely splatter a bit as you are cooking. So, either use a screen splatter guard, or wear long sleeved clothes while you cook.Makes approximately 12-16 fritters, depending on how large you make them. Serve immediately with the sweet chili dipping sauce.Nat's Notes:1. The dipping sauce is really spicy. I would maybe start off with 1/4 tsp of red pepper flakes and move up if you'd like it spicier.2. The original recipe claimed that the dipping sauce would get thick and syrupy. Mine never has, even after boiling for 10-15 minutes. I've used both white sugar and honey and found both to work well.3. You can play around with the flour in this. I've used regular, whole wheat pastry, and even chickpea flour with great results.4. I use frozen corn when I make this. No, I don't thaw it first.

 

Step by step:


1. To make the dipping sauce, combine all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 10 minutes or so, until the mixture becomes somewhat syrupy.

2. Remove from heat and let cool.

3. Combine flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl.

4. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth.

5. Add the corn, onions, and cilantro. Stir until just combined.

6. Heat a large frying pan on medium heat.

7. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan.

8. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to absorb the excess fat.

9. Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely splatter a bit as you are cooking. So, either use a screen splatter guard, or wear long sleeved clothes while you cook.Makes approximately 12-16 fritters, depending on how large you make them.


Serve immediately with the sweet chili dipping sauce.Nat's Notes

1. The dipping sauce is really spicy. I would maybe start off with 1/4 tsp of red pepper flakes and move up if you'd like it spicier.

2. The original recipe claimed that the dipping sauce would get thick and syrupy. Mine never has, even after boiling for 10-15 minutes. I've used both white sugar and honey and found both to work well.

3. You can play around with the flour in this. I've used regular, whole wheat pastry, and even chickpea flour with great results.

4. I use frozen corn when I make this. No, I don't thaw it first.


Nutrition Information:

Quickview
105k Calories
2g Protein
2g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
105k
5%

Fat
2g
3%

  Saturated Fat
0.32g
2%

Carbohydrates
19g
7%

  Sugar
7g
9%

Cholesterol
13mg
5%

Sodium
158mg
7%

Get Enough Of These
Protein
2g
5%

Vitamin K
19µg
19%

Folate
37µg
9%

Vitamin B1
0.13mg
9%

Manganese
0.15mg
8%

Selenium
5µg
7%

Vitamin B3
1mg
6%

Vitamin B2
0.09mg
6%

Phosphorus
52mg
5%

Iron
0.95mg
5%

Fiber
1g
5%

Vitamin C
3mg
5%

Magnesium
15mg
4%

Vitamin A
186IU
4%

Potassium
128mg
4%

Vitamin B5
0.3mg
3%

Vitamin E
0.38mg
3%

Copper
0.05mg
2%

Vitamin B6
0.05mg
2%

Zinc
0.31mg
2%

Calcium
17mg
2%

covered percent of daily need
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The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

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