Spicy Corn Fritters: Difficulty — Medium. Time: About an hour start to finish. Serves: 16 fritters; i.e. 5 30-year old females or 2 adolescent boys.
I often joke that I have two obscure superpowers:
- I can tell by looking only at the exterior, to within five years, how old a house is.
- I can look at a recipe I’ve never made before and know whether it will be good.
I have been wrong before on both, believe me. But usually I do pretty well. That was the way with the first time I saw this recipe two years ago: I just knew. Coriander, cumin and cilantro are mixed into a batter that enfolds fresh corn and is then pan-fried in oil and served with a sweet vinegar dipping sauce. You will not believe how easy and tasty this is. The dipping sauce can be used for a variety of other appetizers and keeps practically forever in the fridge.
You will also not believe how incredibly good fresh fried food is either. Crispy, savory, hot . . . heaven. And it’s not going to kill you if you only eat it every so often. We fry in oil and not lard, nowadays, which is much healthier. And when fresh corn is on sale for 3 ears for a dollar down at King Soopers, or perhaps even better at the local farmers’ market . . . I invited my friends Molly and Nathan over for fritters on Thursday night, and we went to town on them.
The directions are illustrated and pretty thorough so I’ll let them speak for themselves, with the exception of adding you will want a good pair of tongs for flipping these things when they are in the oil. Using a big flipper is liable to cause splashing of extremely hot oil.
My only word of caution: Wear an apron and safety goggles if at all possible. Hot oil spatters and you do not want your iris to be the recipient.
When you’re done, don’t pour the oil down the drain. Once it’s cold, pour it into an old oil bottle using a funnel and save it to recycle or throw away.