Sweet Corn Fritters with Dill Sour Cream Recipe
2 cobs sweet corn, kernels removed
2 medium zucchini, grated
1 cup pepper jack cheese
2 green onions, chopped
Salt, pepper, garlic powder to taste
1/2 cup all purpose flour
1/2 cup corn flour
1/2 cup milk
1 egg, scrambled
1/4 cup Grapeseed oil
1 cup sour cream
3 tbsp dill, minced
1 tsp horseradish
1/2 lemon, juiced
Combine first nine ingredients in a large bowl and mix until combined. Mixture should be much thicker than pancake batter, but not as dense as a meatball mixture. It should fall, not drip, off the spoon.
Heat 1/4 cup of Grapeseed oil in a frying pan. Grapeseed oil is excellent for frying, as it has a high smoking point and a lack of flavor.
Put a drop of batter in the hot oil. If it sizzles, you're ready to start frying. Using a ladle or measuring cup, pour 1/4 cup portions into hot pan for frying. If needed, gently pat down to form a pancake. When one side is golden brown and crispy, flip. When fritters are done, dry them out on a paper bag to drain the oil and retain crispiness.
A couple tips: Do not crowd the pan, and beware of popping corn. For this reason, you may choose to step away from the pan while the fritters fry.
For the dill sour cream, combine the last four ingredients and serve with warm fritters.
Sweet Corn Salad Recipe
2 cobs sweet corn, shucked
1 red bell pepper, diced
1 head butter lettuce chopped (or whole arugula)
1 mango, cubed
3 tbsp Basil, chiffonade
3 tbsp Mint, chopped
1 tbsp Dijon mustard
4 tbsp White balsamic vinegar
1/4 cup Olive oil
1/2 Lemon, juiced
Salt, Pepper to taste
To prepare the salad, combine corn, bell pepper, butter lettuce, and mango. To make the dressing, combine mustard, balsamic vinegar, olive oil, lemon, salt, and pepper in a jar and shake vigorously. Alternatively, you can simply mix it in a bowl with a whisk, or prepare it in a blender.
Pour dressing over salad, add mint and basil, and stir to combine. Salad and dressing can be made ahead and stored separately for later serving.
|Corn - Fun Fact:
While native tribes in the Americas have been eating sweet corn for thousands of years, significant commercial production really didn’t begin until the 1700’s. And if you’re thinking of planting some, one acre of good farmland can produce about 14 thousand pounds of sweet corn.
California Farm Bureau Federation
California Department of Food and Agriculture