SPICY CORN FRITTERS
Steps:
- Make the dipping sauce by combining 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 5-10 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. Sift 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, onions, and cilantro. Stir until just combined. 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 2-3 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. Makes approximately 16 fritters. Serve immediately with the sweet chili dipping sauce.
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UniversalsoldierDave worldpeacetryit.
[email protected]Avoid this recipe at all costs!
Paul Gitau
[email protected]These fritters were a waste of time and ingredients. I will not be making them again.
Deepak Sinh
[email protected]I would not recommend this recipe. The fritters were bland and flavorless.
Usama Sheikh
[email protected]These fritters were a complete disaster. They fell apart when I tried to flip them, and they were so greasy that I couldn't even eat them.
Sk Arif
[email protected]I followed the recipe exactly, but my fritters didn't turn out as crispy as I would have liked. I'm not sure what I did wrong.
Emmanuel Masalu
[email protected]The fritters were a bit dry. I think I'll add a little bit of milk to the batter next time.
cristina Hale
[email protected]These fritters were a bit too spicy for me, but my husband loved them. I'll try making them again with less jalapeño next time.
Md Arian Islam Delouer
[email protected]I've never had corn fritters before, but these were amazing! I'll definitely be making them again.
Zint Jj
[email protected]Yum!
Samanta Bukova
[email protected]These fritters were easy to make and tasted great! I will definitely be making them again.
Tayab Khan
[email protected]So good! I've made these fritters several times now and they're always a crowd-pleaser.
Ankit Darji
[email protected]These were delicious! I made them for a brunch party and they were a big hit. I'll definitely be making them again.
Milon farazi
[email protected]I love these fritters! They're a great way to use up leftover corn. I usually add a little bit of cheese to the batter, and they always turn out perfect.
Andrea Robinson
[email protected]These fritters were easy to make and turned out great! I used fresh corn from my garden, and they were so flavorful. My family loved them.
Prem Tamang
[email protected]I'm not usually a fan of corn fritters, but these were amazing! The jalapeños added a nice kick, and the corn was perfectly cooked. I'll definitely be making these again.
gurdan yare01
[email protected]These corn fritters were a hit at my party! They were crispy on the outside and fluffy on the inside, with just the right amount of heat. I'll definitely be making these again.