Category
Sweet Corn Fritters with Dill Sour Cream Screenshot from America's Heartland Season 8 Episode 11
Ingredients
 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
 ½ cup all purpose flour
 ½ cup corn flour
 ½ cup milk
 1 egg, scrambled
 ¼ cup Grapeseed oil
 1 cup sour cream
 3 tbsp dill, minced
 1 tsp horseradish
 ½ lemon, juiced
Directions
1

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.

2

Heat ¼ 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.

3

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.

4

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.

5

For the dill sour cream, combine the last four ingredients and serve with warm fritters.

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Ingredients

 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
 ½ cup all purpose flour
 ½ cup corn flour
 ½ cup milk
 1 egg, scrambled
 ¼ cup Grapeseed oil
 1 cup sour cream
 3 tbsp dill, minced
 1 tsp horseradish
 ½ lemon, juiced

Directions

1

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.

2

Heat ¼ 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.

3

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.

4

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.

5

For the dill sour cream, combine the last four ingredients and serve with warm fritters.

Sweet Corn Fritters
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