I made these delicious spicy sweet corn fritters as a side dish to go along with my Chorizo & Cheese Empanadas. They were a perfect side, but I tell ya, I liked them so much I can see myself tucking in to a big plate of these fritters with maybe a nice salad on the side. They are very easy to prepare. I will mention that they are a bit difficult to shape into a patty. Keep in mind when you are preparing them that it will be a loose patty, but just handle it very gingerly, dip it into the panko and it will firm up once you get it into the pan and frying in the olive oil. The source for this recipe is a great blog, Gen Y Foodie. It indicated that the Sriracha sauce is optional. I suppose that is true if your taste buds are a bit sensitive and don’t like any food with a kick to it, but I assure you, it is not optional in my spicy loving house. For those of you who may not have run across this fabulous concoction before, Sriracha Sauce is a Thai hot sauce made of chili peppers, vinegar, garlic and sugar. It is sometimes also known as “Rooster Sauce” due to the picture of a rooster on the bottle.
It is gaining popularity in the US and Bon Appetit featured it as one of its “ingredients of the year” for 2010, so hopefully you’ll be able to find it in your local grocery store and give it a test drive. I suppose if you can’t locate a bottle you could use a mexican hot sauce, like Cholula or Valentina. Give these fritters a try the next time you want to spice up your meal!
Spicy Sweet Corn Fritters
recipe slightly adapted from Gen Y Foodie
- 4 ears of fresh corn, shucked and cleaned
- 1 jalapeno, seeded, diced and divided
- 1 medium onion, minced
- 4 cloves of garlic, minced
- 4 tbsp fresh cilantro, washed, chopped and divided
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/2 cup Panko
- 1 tbsp black pepper
- 3 tbsp extra virgin olive oil
- 1 medium avocado, pitted and diced
- 1/2 lime, juiced
- sriracha sauce
Preheat oven to 350
Cut kernels from fresh raw corn
Mix corn kernels, onion, garlic, jalapeno, and black pepper in a mixing bowl
Mix in beaten egg and flour, mix thoroughly
Take 2 tbsp of corn mix and shape into fritter
Dust lightly with Panko
In cast iron skillet, heat 1 tbsp olive oil on medium heat
Cook corn fritters in skillet 3 minutes on each side
Between batches, wipe skillet with a paper towel and add 1 tbsp new olive oil
After cooking all fritters, transfer to oven and bake for 10 minutes.
Mix chopped avocado, 2 tbsp cilantro, 1/2 jalapeno and juice of 1/2 lime
Serve fritters hot topped with avocado mixture and sriracha sauce.