1cupcrema Salvadorean/Mexicana or sub sour cream or Greek yogurt
1 1/2 - 2tablespoonsriracha hot sauce
2teaspoonsfreshly squeezed lime juice
1/4teaspoonground black pepper
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.