Sweet Corn Fritters
Crispy on the outside and packed with fresh sweet corn, these golden fritters are topped with spicy mayonnaise and fresh dill for an easy summer bite.
Ingredients
- 1/3 cup buttermilk
- 1 large egg
- 1 tsp white sugar
- 1/2 tsp salt
- cayenne, a pinch
- 1/2 tsp smoked paprika
- 1/2 tsp baking powder
- 1/4 cup yellow cornmeal
- 1/4 cup flour
- 3 ears sweet corn, husked and kernels cut from cob - 2 cups fresh corn
- vegetable oil for frying
- spicy mayonnaise
- fresh dill
Instructions
- Whisk together the milk, egg, sugar, salt, cayenne and smoked paprika.
- In another bowl, combine the baking powder, cornmeal and flour with a whisk and stir into the wet ingredients just until a thick batter forms — don’t over-mix.
- Add the fresh corn kernels and mix just until they are completely coated with the batter.
- Heat about an inch of vegetable oil in a large heavy skillet (cast iron is perfect) over medium,-high heat.
- Drop a small bit of batter into the hot oil and if it starts to sizzle right away begin cooking the fritters. Carefully drop dollops of batter into the hot oil using a small scoop or teaspoon. Don’t over-crowd the pan. Cook in batches if necessary.
- Cook for 2-3 minutes per side or until the fritters are golden and crispy around the edges.
- With a slotted spoon, transfer the fritters onto a paper towel lined rack or plate and lightly salt while still hot.
- Serve warm topped with a dollop of spicy mayonnaise and a sprig of fresh dill.
Notes
To make spicy mayonnaise, mix hot sauce with mayonnaise to taste.