What would be your dream diet? You know, the diet in which you could really eat anything you wanted, and as much as you wanted?
If you asked me at dinner tonight, I would have to say, spicy corn fritters.
Yep, the corn fritter diet. (Haven't you heard of it?) Just pile 'em on.
One bite of freshly made fritters made with farm fresh corn, dipped in a sweet chili sauce, and nothing else seems even remotely appealing.
Of course, a few weeks of nothing but corn fritters and you're on the road to pellagra, but one can dream, can't one?
This recipe is barely adapted from a corn fritter recipe by Australian chef Bill Granger, found on The Wednesday Chef.
Spicy Corn Fritters
3/4 cup rice vinegar
1/2 cup sugar
1 1/2 teaspoons red chili pepper flakes
1 1/2 teaspoons kosher salt
1 large clove garlic, minced
1 cup all-pourpose flour
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 large egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups of corn kernels, cut from 3 large cobs (see steps for cutting corn from a cob) or frozen corn (defrosted and drained)
4 large scallions or green onions, finely sliced (about half a cup)
1/4 cup chopped cilantro
Extra virgin olive oil or peanut oil, for frying
Make the dipping sauce:
Combine all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 5 to 10 minutes or so, until the mixture becomes somewhat syrupy.
Remove from heat and let cool. The sauce should continue to thicken as it cools. If it becomes too thick, you can add a little water to it to thin it out a bit.
Make the corn fritter batter:
Whisk together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth.
Add the corn, scallions, and cilantro. Stir until just combined.
Fry the corn fritters:
Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan.
Let cook about 2 to 3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to absorb the excess fat.
Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely splatter a bit as you are cooking. So, either use a screen splatter guard, or wear long sleeved clothes while you cook.
Serve immediately with the sweet chili dipping sauce.
|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 3g||10%|
|Total Sugars 23g|
|Vitamin C 9mg||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|