Corn Fritters with Cilantro Lime Dip

A lot of people think that being a vegetarian is difficult because you can’t find filling healthy meals, but they are totally wrong!  When I stumbled across this recipe for Corn Fritters I was super excited.  While I am not a huge fan of corn, my husband is, and I knew cooked this way I wouldn’t mind it so much.  The recipe I followed from Alexandra’s Kitchen was a little confusing, mostly because it was up in the air what you should do with the eggs.  Two eggs? Three eggs? Four eggs? Just egg whites???  Ummm, help!!  After reading the comments people left her, I decided to try just one egg.  I cooked up my first fritters and they did not look how I intended, and they were falling apart in the pan.  I put those back in the mix, and added 2 more eggs to help bind it all together more.  Success.  So, I recommend 3 eggs for 3 ears of corn, but you might want to play with it as well.

These fritters turned out really delicious.  In addition to the fritters I made a quick Lime Cilantro Sour Scream topping for them that was the perfect addition.  Sour cream (or greek yogurt), cilantro, lime…clearly this is a winning combination.

As for you non-vegetarians out there…this would be a good side dish (maybe to some fish or chicken?), or the main event.  I think everyone who likes corn would like this.  I may try making these for my toddler as well, because the corn was so delicious and sweet, I think he would love it.  Also, corn is in season now, so it is super cheap (5 for $1 at our local farmers market)!  As for the jalepeno, it didn’t add much heat, so even if you aren’t a fan of spicy I think you would like this…or just leave it out.  If you haven’t been keeping up with my blog, I had a big accident with jalapenos last month, and have refused to handle them since, so here is a big shout out to my hubby for chopping that bad boy up!

Also, a reader let me know this recipe is gluten free!  So this would be a great recipe for someone with a gluten intolerance as well!  Cheers!

Mmm fresh corn!

Shallots and Jalapenos (chopped by the husband!)

Mix it up!

Adding the egg(s) and greek yogurt. Only 1 egg here, but I added 2 more.

I ended up adding 2 more eggs, so the consistency was a little thinner than how it looks in this picture.

Get ‘em in the skillet!

Corn Fritters with Cilantro Lime Sauce

2013-02-28 08:56:58

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Ingredients

Serves: 4

½ cup quick-cooking polenta or grits, or fine-ground cornmeal

2 cups corn kernels, cut from 2-3 ears of corn (I used 3)

1 small shallot, diced fine (about 3 tablespoons)

1 small jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)

½ teaspoon cumin

¾ teaspoon salt, plus extra for seasoning

¼ teaspoon black pepper, plus extra for seasoning

¾ cup plain non fat Greek yogurt

1 tablespoons olive oil, plus extra for frying

3 eggs

For the sauce

¼ cup chopped cilantro (or more or less to taste)

1/2 cup greek yogurt

Juice from 1/2 lime (about 1/2 tablespoon)

NOTE: Batter can be made ahead and chilled.

Instructions

1. In a large bowl mix polenta with corn, shallots, jalapeño, cumin, salt and pepper. Add yogurt, 1 tablespoons olive oil, 3 eggs. Mix well with fork. Let rest 5 minutes.

2. Set large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil (or enough to just coat the bottom of the pan). Once hot, spoon 2 tablespoons of batter per cake into pan. Spread with the back your spoon to even out the batter. Make 3 to 4 fritters at a time. Season with a pinch of salt. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute, or until golden. Season second side of fritters with a pinch of salt. Transfer to paper-lined tray. At this point, it would be wise to taste one. If you like the texture and seasoning, repeat the cooking process with the remaining batter. If you think the batter could use more corn, add more corn. If the batter needs to be bound together better, add another egg. Once you've achieved the right consistency, repeat the cooking process with the remaining batter or chill batter until you’re ready to start cooking.

3. Mix greek yogurt, lime juice, and cilantro together with a fork. Top fritter with a teaspoon of sauce.

Notes

Yield: about 16 cakes.

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Recipe adapted from Alexandra’s Kitchen who adapted from Wall Street Journal.