Crispy Corn Fritters
These crispy corn fritters are packed with healthy vegetables. You can make them with wheat flour or gluten-free flour as you please. Ingredients below are for 4 large fritters or 6-8 small fritters.
Servings: 6
Ingredients
- 3/4 cup (100g) all-purpose flour
- 1/2 teaspoon baking powder
- Salt and pepper -- a pinch of each, or to taste
- 1 large, beaten egg
- 1/3 cup (80ml) milk
- 1 teaspoon olive oil (plus more for shallow frying)
- 2 scallions (green onions), thinly sliced
- 1 red bell pepper, diced
- A handful of chopped fresh parsley
- 1 8.75 ounce (248g) can whole corn kernels, drained, and blotted dry with a kitchen towel
- 1 cup sour cream
- The grated zest of a lemon
- The juice from 1/2 a lemon
Instructions
- Sift the flour and baking powder into a mixing bowl. Then whisk in the salt, pepper, egg, milk, and olive oil. Whisk until the mixture is smooth.
- Stir in the scallions and all but 1 tablespoon each of the red pepper and parsley. Stir in the corn.
- Heat a glug of olive in a skillet set over medium heat. Depending on the size fritters you want, spoon 4, 6, or 8 dollops of batter into the skillet. Gently flatten each fritter with the back of the spoon. Fry until golden brown on the underside -- about 2 minutes. Then flip, and brown the other side for about 1 minute.
- Serve immediately, or keep the fritters warm in a 200°F oven for 30-60 minutes. Serve with Sour Cream and Lemon Sauce (recipe below).
Sour Cream and Lemon Sauce:
- In a bowl, stir together the sour cream, lemon zest and juice, and the reserved red bell pepper and parsley. Season to taste with salt and pepper. Add more lemon juice, if necessary, to achieve the desired consistency.