Corn Fritters With Lime
These crispy corn fritters are bursting with fresh flavors and a hint of tanginess from the lime juice. A perfect combination of sweet corn, savory cornmeal, and a touch of spice, these fritters are deep-fried to golden perfection. Enjoy them hot and crunchy, served with zesty lime wedges for a delightful snack or appetizer.
— Constant Cookbook
Ingredients
- 1 1/2 cups fresh corn kernels (from about 3 ears), chopped
- 2 tsp. fresh lime juice
- 1 egg
- 1/2 cup milk
- 2 Tbs. unsalted butter, melted and cooled
- 3/4 cup all-purpose flour
- 1/4 cup fine cornmeal
- 1 tsp. baking powder
- 3/4 tsp. kosher salt
- 1/8 tsp. cayenne pepper
- Canola oil for deep-frying
- Lime wedges for serving
Instructions
- In a small bowl, stir together the corn kernels and lime juice. In a medium bowl, whisk together the egg, milk and butter until blended. In a large bowl, stir together the flour, cornmeal, baking powder, salt and cayenne. Quickly mix the egg mixture into the flour mixture until smooth. Fold in the corn mixture.
- In a deep saucepan, pour oil to a depth of 1 inch and heat to 375°F on a deep-frying thermometer. Put 1 or 2 wire racks on a large rimmed baking sheet and place near the stove.
- Gently drop the batter by heaping tablespoonfuls into the hot oil, being careful not to crowd the pan. Fry until browned on one side, about 2 minutes. Flip the fritters over and fry until golden, puffed and cooked through, 2 to 3 minutes more. Be careful, as the hot oil may splatter. Using a slotted spoon, transfer to the prepared rack(s) to drain. Repeat with the remaining batter. Transfer the hot fritters to a napkin-lined basket and serve immediately with the lime wedges. Makes about 24 fritters.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
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