The Best Fresh Corn Fritters Recipe

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The Best Fresh Corn Fritters
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Ingredients
17
Count
Nutrition
1805
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Salsa:.
  2. Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
  3. In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt—it needn’t be perfectly smooth.
  4. In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
  5. Fritters:.
  6. In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
  7. Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it’s hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
  8. Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1805.21 Kcal (7558 kJ)
Calories from fat 1383.06 Kcal
% Daily Value*
Total Fat 153.67g 236%
Cholesterol 197.29mg 66%
Sodium 724.06mg 30%
Potassium 1542.77mg 33%
Total Carbs 97.37g 32%
Sugars 13.3g 53%
Dietary Fiber 8.93g 36%
Protein 22.05g 44%
Vitamin C 34.2mg 57%
Iron 2.6mg 14%
Calcium 404.4mg 40%
Amount Per 100 g
Calories 267.62 Kcal (1120 kJ)
Calories from fat 205.04 Kcal
% Daily Value*
Total Fat 22.78g 236%
Cholesterol 29.25mg 66%
Sodium 107.34mg 30%
Potassium 228.72mg 33%
Total Carbs 14.43g 32%
Sugars 1.97g 53%
Dietary Fiber 1.32g 36%
Protein 3.27g 44%
Vitamin C 5.1mg 57%
Iron 0.4mg 14%
Calcium 60mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 48.1
    Points
  • 51
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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