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Wednesday, July 13, 2016

south western corn fritters

Southwestern-style Corn Fritters
(makes about 1 dozen fritters)

Ingredients
(please note: I used a bag of frozen mixed veggies, but this recipe is written as if using the ingredients fresh




1 14 oz package frozen corn defrosted, or fresh corn from 3-4 ears
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium tomato, diced
1/2 cup cooked black beans
1/2 cup chopped scallion
4 cloves garlic, minced
1 lime, juiced
2 large eggs, slightly beaten
1 cup flour
1 tsp chili powder
1 tsp cumin
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
1/2 cup water (plus extra if needed) 
Apprx. 1 cup oil for frying (canola, grapeseed or vegetable)
In a large bowl, mix flour, seasonings and baking powder together in bowl, then beat in the eggs, lime and water. Stir until smooth, then add all other ingredients except for the oil. If mixture looks too wet, add a little more flour; if it looks too dry, add a little more water. It should basically look like pancake batter with chunks of veggies in it. 

Heat oil in a large frying pan over medium-high heat. Once oil is hot enough (simmering and smoking, but not boiling), drop spoonfuls of the fritter batter into pan like in the picture below.

Fry for 2-3 minutes on each side, or until golden brown. Remove from pan with a spatula and set on paper toweled plate or cookie sheets. Allow to cool for at least 5 minutes before serving.

1 comment:

  1. Oh goodness. Those look like a whole lot of yum!
    In regards to your comment on my Daybook, Glad to bring back a memory.


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    Harvest Lane Cottage
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