Corn Fritters

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
  • 4 ears fresh corn, husks and silks removed
  • 1 large egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornmeal, finely ground
  • 2 tablespoons sour cream
  • 1 tablespoon Cholula Chipotle Hot Sauce
  • 3 scallions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • canola oil

  • 1
    Stand the corn on end inside a large bowl and cut the kernels from 2 ears of the corn, using a paring knife. Grate the remaining 2 ears corn over the large holes of a box grater into the same bowl. Using the back of a butter knife, scrape any remaining milk from the cobs into the bowl.
  • 2
    Stir the egg, flour, cornmeal, sour cream, Cholula Chipotle, scallion, salt and baking powder into the corn to make a thick batter.
  • 3
    Heat 1/4 cup of oil in a 12” skillet over medium-high heat until shimmering. Drop heaping tablespoons of batter into the oil (6 fritters should fit into the pan at once). Fry until golden brown, about 1 minute per side. Transfer the fritters to a paper-towel-lined plate and repeat with remaining batter.
  • 4
    Serve with Cholula Garlic Dip.