Sweet & Spicy Corn Fritters

May 26, 2015

Well, it is that time of year again. Fresh, locally grown corn has hit the produce shelves and we know Bermudians love it on the grill. Instead of eating it off the cob use a few ears to make sweet and spicy corn fritters. They’re a great side dish for grilled shrimp, salmon, or served with pastrami and slices of avocado. Also try topped with garden fresh tomato salsa. Yum!

Makes: 8 fritters

Sweet & Spicy Corn Fritters
Ingredients
2 medium ears of corn
1/4 cup diced green onion
1/4 cup diced red bell pepper
1-2 tablespoons seeded, diced jalapeno
2 tablespoons chopped fresh cilantro
1 teaspoon baking powder
1 cup all-purpose flour
2  large eggs, beaten
1/4 cup whole milk
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Freshly ground black pepper
pinch of salt
Vegetable oil for frying

Directions
1. Hold one ear of the corn upright in a shallow dish. Using a sharp knife, start from the top of the cob and slice downwards to remove the kernels from the cob. Repeat with the remaining ear of corn.
2. In a bowl sift flour and baking powder. Mix the eggs and milk together in a separate bowl and then gradually whisk into the flour mixture until a thick batter is made.
3. Add corn, red pepper, green onion, jalapeño, cilantro, cayenne pepper, garlic powder, a few cracks of black pepper and a pinch of salt.
5. Heat oil in a skillet on medium heat. Working in batches, drop spoonfuls of batter to make fritters (flatten out slightly with spoon). Cook slowly over medium heat until golden brown, crisp and cooked through; about 2 to 3 minutes per side. Drain on paper towels. Repeat, adding more oil if necessary, until the batter is all used up. Serve immediately.

Tomato Salsa
Ingredients
4 – 6 plum tomatoes, chopped
½ cup chopped red onion
1 jalapeño chile pepper, stemmed, seeded, and finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon fresh black pepper

Directions
1. In a medium-size mixing bowl combine all ingredients until well blended.
2. Cover and let stand for at least 30 minutes to allow flavours to blend. Stir, taste, and adjust seasonings if necessary.
3. Store covered in refrigerator and use within 1 to 2 days.