The Best Fresh Corn Fritters Recipe

How to Make The Best Fresh Corn Fritters

1. **Charred Tomato Salsa:**
2. Preheat broiler on high. Position oven rack 4 inches from the broiler.
3. Arrange 1 pint cherry or grape tomatoes and 2 cloves garlic on a rimmed baking sheet.
4. Broil for 5 minutes, until tomatoes are charred on one side.
5. Flip tomatoes and garlic; broil for another 2 minutes, until charred on the second side.
6. Let cool slightly. Peel tomatoes and garlic, discarding skins. Reserve any released juices.
7. 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).
8. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
9. Add the blended tomato mixture. Bring to a boil, stirring frequently.
10. Reduce heat to a simmer and cook, stirring often, until thickened to a sauce consistency (about 8-12 minutes).
11. Remove from heat and let cool to room temperature.
12. Stir in 1/4 cup chopped cilantro and 1 tablespoon lime juice.
13. Season with salt to taste.
14. **Corn Fritters:**
15. 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.
16. In a separate bowl, whisk together 1 cup milk, 1/2 cup sour cream, and 2 large eggs.
17. Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
18. Stir in 2 cups fresh corn kernels (about 2 ears of corn).
19. Let batter rest for 10-15 minutes.
20. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet.
21. Pour 1/2 inch vegetable oil into a heavy-bottomed skillet (cast iron preferred) over medium heat.
22. Once hot (a drop of batter should sizzle), add 3-4 spoonfuls of batter (using a tablespoon or ice cream scoop) to the skillet.
23. Reduce heat to medium-low. Cook for 1-2 minutes per side, until golden brown.
24. Transfer cooked fritters to the wire rack to drain excess oil. Sprinkle with salt.
25. Keep warm in the oven while cooking remaining fritters in batches, adding more oil as needed.
26. Serve immediately with the charred tomato salsa.