This is the second recipe that I made from The Messy Baker. It’s the first time that I’ve attempted to make any kind of fritter. I don’t know why I shied away from them before. It was delicious!
I made these for a Sunday afternoon snack. They are nice and crunchy on the outside. I topped mine with some cool sour cream and Alex topped his with some fresh squeezed lime juice.
They’re very easy to make and the main ingredient is corn. I usually keep a bag of corn in our freezer. I can whip these up whenever we’re in the mood.
Charmain suggests if you have a waffle iron to pour the batter in there. You’ll end up with a more crispy fritter. I haven’t been able to replace mine yet so fried mine up in a pan.
3/4 cup AP flour
1 tsp baking powder
1/2 tsp salt
1 tsp smoked paprika
1 tsp ground corriander
1 tbs cumin
pinch red pepper flakes
zest of 1 lime
1 clove of garlic
2 tbs lime juice
6 tbs water
2 cups corn
2 tbs vegetable oil
sour cream and lime juice, for garnish
- In a large bowl, whisk the flour, baking powder, salt, paprika, coriander, cumin and pepper flakes.
- In a small bowl whisk the egg, lime juice, water and microplane the garlic. Pour the egg mixture into the flour mixture and stir to combine. Stir in the corn (the batter will be a little sticky).
- In a large non stick skillet over heat the vegetable oil and drop 1/4 cup of batter into the pan and fry for 6 minutes, turning once. Add more batter without crowding the pan.
- Serve with a dollop of sour cream and fresh lime juice.
adapted from The Messy Baker