Quick Corn Fritters (with Smoky Red Pepper Salsa)
When life hands you frozen corn + a red pepper, you make this! The corn fritters actually only have 3 ingredients, which is crazy, + the salsa is versatile + makes almost any dish sing.
Ingredients
Corn Fritters (makes 6-8 fritters)
- 2 c Fresh or Frozen Corn Kernels
- 1 Egg
- 2 tbsp All Purpose Flour
- 1/4 tsp Salt
Red Pepper Salsa (makes 1 c salsa)
- 1 Large Red Pepper, minced
- 1/2 Yellow Onion, peeled + minced
- 3 cloves Garlic, peeled + minced
- 3 tbsp Olive Oil
- 2 tbsp Lime Juice
- 1 tsp Smoked (or Regular) Sweet Paprika
- 2 tsp Chili Garlic Sauce
- 1/2 tsp Salt
Instructions
For Corn Fritters
- Gather your ingredients. Put the corn in a mixing bowl, + push to one side. Beat the egg with a fork on the corn-free side of the bowl until white + yolk are combined, then combine the corn + egg. Sprinkle with the flour + salt + stir to combine thoroughly. Cover + chill for 30 minutes.
- Heat a generous layer of oil (about 1/4-inch deep) in a large nonstick frying pan over medium-high heat to 350 F to 375 F: a bit of batter dropped into the pan should sizzle immediately.
- Put generous spoonfuls of the batter into the pan + flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large frying pan at a time. Cook until the fritters are browned on one side, then carefully flip + cook until they are brown on the other side, about 3-4 minutes per side. Transfer the fritters to a paper towel-lined plate and repeat making more fritters with the remaining batter.
For Red Pepper Salsa
- For the salsa, combine errything in a medium mixing bowl, + stir till combined.
To Serve
- Divide the fritters onto plates, scoop the salsa on top, + dive in.
Notes
The fritters are great on their own, if you don’t have the salsa ingredients. And the salsa is great w chicken, fish, beef, really most things. So feel free to just make it on its own.