Corn Fritters

These corn fritters from A Food Coma are awesome! I used some corn from My Dad's Sweet Corn that I had frozen at the height of this year's crop.


Don't skimp on the Sriracha sauce. It's got a kick, but it's not overwhelming.

Makes: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 can sweet corn, drained
• 1 red bell pepper, seeded, diced
• 2 green onions, diced
• 1/2 lemon, zested
• 1 egg, beaten lightly
• 1/4 t cumin
• 1/4 t cayenne
• 1/4 cup all-purpose flour
• 1/2 T oil, for frying
• Sriracha sauce
• Sour cream

1. Mix corn, pepper and onions in a bowl.

2. Add the zest, cumin, and cayenne.

3. Add egg and stir well.

4. Slowly add the flour (you may not need it all), stirring as you go. Continue adding flour until the mixture becomes thick, like a pancake batter.

5. Heat oil in a large skillet over medium high heat. Spoon batter into skillet to form small patties. Fry until you notice them browning along the edges, then flip and brown on the other side. Remove and drain on paper towels.

6. Serve topped with a dollop of sour cream and Sriracha sauce.