- 1 can (12 oz/340 mL) corn kernels, 1
- well drained
- 3 green onions, chopped 3
- 1 egg 1
- 1⁄4 cup all-purpose flour 50 mL
- 2 tbsp cornmeal 25 mL
- 2 tbsp chopped fresh cilantro 25 mL
- 1 tsp granulated sugar 5 mL
- 1⁄2 tsp hot pepper sauce 2 mL
- 1 tsp salt 5 mL
- 1⁄4 tsp freshly ground black pepper 1 mL
- Vegetable oil
- In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
- In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
- spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
- Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
- Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
- These corn fritters are sweet and crisp.
- Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
- Or make mini versions and pair them with sweet chili dipping sauce
- to serve as an appetizer.
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