CORN FRITTERS WITH GREEN CHILE BUTTERMILK DIP
Make and share this Corn Fritters With Green Chile Buttermilk Dip recipe from Food.com.
Provided by AmyThielen
Categories Corn
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the buttermilk dip, heat the olive oil and the frying peppers in a small skillet over medium-low heat, seasoning them with ¼ teaspoon salt. Cook the peppers slowly, turning them often, until they are tender at the stem, about 15 minutes.
- Pinch out the pepper stems and most of the seeds, and put the peppers in a blender. Add the olive oil from the skillet and the garlic, buttermilk, sour cream, sugar, basil, lemon juice, and ½ teaspoon salt. Process until smooth. Pour into a bowl for serving. (This sauce can be made a few hours ahead and kept refrigerated.).
- For the fritters, heat the 4 cups oil to 370°F While the oil is heating, shuck the corn, cut the kernels shallowly off the cobs, and then scrape the rest of the pulp with the back of the knife. Measure out 2 cups of kernels and pulp.
- In a medium bowl, sift together the flour, baking powder, and 1 teaspoon salt. In a large bowl, whisk together the egg whites, beer, remaining tablespoon of canola oil, tarragon, lemon zest, and reserved corn. Add the flour mixture and whisk quickly to combine. (Don't overmix-a few lumps are okay.).
- Working in batches, drop the fritter mixture by the teaspoonful into the hot oil. Cook until dark golden brown, about 3 minutes. Drain well on paper towels and serve with the buttermilk dip.
Nutrition Facts : Calories 182.7, Fat 7.6, SaturatedFat 1.6, Cholesterol 4.3, Sodium 175.1, Carbohydrate 24.5, Fiber 1.9, Sugar 3.9, Protein 5.1
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Mohammod Bin masrafee
[email protected]I'm not a big fan of corn fritters, but these were surprisingly good. I'll definitely be making them again.
Alishba alishba
[email protected]These fritters were delicious! I especially loved the crispy exterior and the fluffy interior.
Rupa Bk
[email protected]These fritters were a bit too oily for my taste. I think I'll try using a different cooking method next time.
Trever Shadow
[email protected]I love the combination of sweet corn and spicy green chiles in these fritters. They're the perfect appetizer or side dish.
Dallas Elder
[email protected]These fritters were a bit bland for my taste. I think I'll try adding some more herbs and spices next time.
raj digital studio sikar narendra
[email protected]I've made these fritters several times and they're always a hit. They're so versatile, I can serve them for breakfast, lunch, or dinner.
olumor ngozi
[email protected]These fritters were the perfect addition to my brunch menu. They were easy to make and everyone loved them.
Wamutu Anthony
[email protected]I'm not sure what I did wrong, but my fritters turned out flat and greasy.
Marlene Mata
[email protected]These fritters were delicious! I especially loved the green chile buttermilk dip.
Ruwan Sameera
[email protected]Overall, I thought this recipe was pretty good. The fritters were crispy and the dip was tangy, but I think I would have liked it more if the fritters were a bit more fluffy.
Armanur Jaman
[email protected]The fritters were good, but the dip was a bit too spicy for me.
emediong godwin
[email protected]These corn fritters were a bit too dry for my taste. I think I'll try adding some more milk or butter next time.
Kevin Kyazze
[email protected]I love corn fritters and this recipe did not disappoint! The fritters were crispy and flavorful, and the dip was tangy and creamy.
Tanjim Salman
[email protected]These fritters were so easy to make and they were delicious! I served them with the green chile buttermilk dip and it was the perfect combination.
Thomas C-E
[email protected]I'm not usually a fan of corn fritters, but these were surprisingly good! The recipe was easy to follow and the fritters turned out perfectly.
M Naeemsarwar
[email protected]These corn fritters were a hit at my last brunch party! They were crispy on the outside and fluffy on the inside, and the green chile buttermilk dip added a nice kick.