Spicy Citrus Corn Fritters

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I absolutely love when Spring roles around. Not because of the weather – in Seattle springtime is generally even more rainy than Winter, just warmer and punctuated by short burst of sunny days – but because of all the wonderful fresh vegetables that come into season.

Like corn. Seriously, who doesn’t like corn?

It’s sweet and savory, crunchy and soft. It’s good grilled on the cob or cooked in with other foods. It pairs well with so many different things. And that’s why it’s the star ingredient in this recipe.

Fresh corn is grilled to perfection, then sliced off the cob and tossed with just enough flour to bind it together into a delicious fritter. It’s complimented with a touch of jalapenos to add a little kick as well as two subtle citrus flavors: lime zest and lemongrass. The zest provides the scent and essence of lime without any of the sour or tart flavors, while lemongrass brings a softer, more complex citrus flavor than it’s namesake.

These fritters are great as single serving appetizers or served as a side dish or in groups of two or three. Perfect for a nice summer barbecue!

Spicy Corn Fritters

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Ingredients

  • 6 cobs of corn
  • 1 jalapeno, finely diced
  • 1 shallot, finely diced
  • 1/4 cup of chives, finely chopped
  • Zest of 1 lime
  • 3 tablespoons lemongrass paste
  • 4 tablespoons butter, melted
  • 2 eggs, whisked
  • Flour
  • Bread crumbs
  • Canola oil

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Instructions

  1. Cook the corn (I recommend grilling it) until just softened. Cut the kernels off the cob and into a large mixing bowl.
  2. Add the jalapeno, shallot, chives, lime lemongrass paste and butter to the bowl and mix thoroughly. Add flour to the mixture until it just begins to come together, about 1/2 cup.
  3. Form the fritter mixture into small, 1 inch balls. Coat each in flour, eggs, and bread crumbs and set aside on a plate.
  4. Fill a pan with canola oil until it’s approximately 1/4 to 1/2 inch thick and heat to medium. Working in batches, fry the fritters until they are golden brown, about 3 minutes each side. Set aside on a plate with a paper towel to soak up the excess oil.
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