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Sweet Corn Fritters with Dill Sour Cream Recipe
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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.