Zutaten für The Best Fresh Corn Fritters
- All Purpose Flour
- Stone Ground Yellow Cornmeal
- 2 teaspoons baking powder
- 2 tablespoons sugar
- Table Salt
- Whole Milk
- 1/2 cup sour cream
- 2 large eggs
- Fresh Corn Kernels
- Vegetable Oil
- 1 pint cherry or grape tomatoes
- Garlic Clove
- Chipotle Chile In Adobo
- Kosher Salt
- Extra Virgin Olive Oil
- Fresh Cilantro
- Fresh Lime Juice
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Zubereitung von The Best Fresh Corn Fritters
- **Charred Tomato Salsa:**
- Preheat broiler on high. Position oven rack 4 inches from the broiler.
- Arrange 1 pint cherry or grape tomatoes and 2 cloves garlic on a rimmed baking sheet.
- Broil for 5 minutes, until tomatoes are charred on one side.
- Flip tomatoes and garlic; broil for another 2 minutes, until charred on the second side.
- Let cool slightly. Peel tomatoes and garlic, discarding skins. Reserve any released juices.
- In a blender, combine peeled tomatoes and juices, garlic, 1/2 chipotle chile in adobo sauce (finely chopped), and 1/2 teaspoon salt. Blend until mostly smooth (some texture is okay).
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
- Add the blended tomato mixture. Bring to a boil, stirring frequently.
- Reduce heat to a simmer and cook, stirring often, until thickened to a sauce consistency (about 8-12 minutes).
- Remove from heat and let cool to room temperature.
- Stir in 1/4 cup chopped cilantro and 1 tablespoon lime juice.
- Season with salt to taste.
- **Corn Fritters:**
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 2 tablespoons sugar, and 1 teaspoon salt.
- In a separate bowl, whisk together 1 cup milk, 1/2 cup sour cream, and 2 large eggs.
- Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 2 cups fresh corn kernels (about 2 ears of corn).
- Let batter rest for 10-15 minutes.
- Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet.
- Pour 1/2 inch vegetable oil into a heavy-bottomed skillet (cast iron preferred) over medium heat.
- Once hot (a drop of batter should sizzle), add 3-4 spoonfuls of batter (using a tablespoon or ice cream scoop) to the skillet.
- Reduce heat to medium-low. Cook for 1-2 minutes per side, until golden brown.
- Transfer cooked fritters to the wire rack to drain excess oil. Sprinkle with salt.
- Keep warm in the oven while cooking remaining fritters in batches, adding more oil as needed.
- Serve immediately with the charred tomato salsa.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
8g
Carbs
2g
