Corn Fritters with Spicy Crema

golden corn fritters on a paper towel lined dish

Sink your teeth into these delicious corn fritters. Golden brown and crispy on the outside, pillowy soft with pockets of sweet corn on the inside. Delicious by themselves but even tastier when topped with a dollop of spicy crema.

Print Recipe

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: fritters

Calories: 1328kcal

Author: Meiko Temple

Ingredients

Corn Fritters

2 ½ cups fresh corn approx 3 ears
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon granulated sugar
½ teaspoon kosher salt
1/4 teaspoon black pepper
1 egg
1 tablespoon olive oil
¾ cup sparkling water
1 ½ cups scallions finely chopped
Vegetable oil

Spicy Crema

1 cup crema Salvadorean/Mexicana or sub sour cream or Greek yogurt
2 tablespoons fresh scallions minced
1 1/2 - 2 tablespoon sriracha hot sauce
2 teaspoons freshly squeezed lime juice
1/2 teaspoon lime zest
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Instructions

To Make Fritters

In a large bowl mix together dry ingredients: flour, baking powder, sugar, salt, and pepper. In a separate bowl mix together wet ingredients: egg, oil, and sparkling water. Add wet ingredients to dry ingredients and whisk until smooth. Fold in corn and scallions into the mix.
Line rimmed baking sheet with paper towels. Add ½ inch of vegetable oil to a large frying pan or heavy bottom skillet over medium-high heat.
Once the heat reaches approximately 365 degrees F drop 2-tablespoon portions of batter into hot oil and flatten with the back of a spoon. Do not overcrowd the pan. Let them cook for 2-3 minutes per side or until they are golden brown.
Remove the crispy fritters from the pan onto a lined sheet pan and repeat the process for the remaining batter.

To Make Spicy Crema

To a food processor add crema, scallions, sriracha, lime juice, lime zest, kosher salt, and black pepper and blend until smooth.

Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

Notes

If using frozen corn thaw first and dry kernels in a paper towel.
If your batter is on the wet side, continue adding flour in 1 tablespoon increments, using no more than 1/2 cup of flour. The consistency of the batter should be moist, but more vegetable than batter.