Not that long ago, I had a wicked taste for some fried corn fritters.
Being certain I could whip up my own batter without following a recipe had me concocting in my Kudos Kitchen, like a mad scientist in no time.
The results were quite yummy for the tummy and not too shabby to look at either.
KUDOS CORN FRITTERS WITH ADOBO DIPPING SAUCE
1-1/4 cups flour
3/4 cup corn meal (I used yellow)
1 tablespoon brown sugar
1-1/2 teaspoons roasted cumin
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 teaspoons baking powder
-In a large bowl, whisk the dry ingredients.
3/4 cups evaporated milk
2 tablespoons melted butter
1 beaten egg
1-1/4 cups frozen sweet corn
Canola oil for frying (approximately 3 cups)
-In a small bowl, whisk the wet ingredients until blended.
-Add the wet ingredients to the dry ingredients and, switching to a wooden spoon, mixing well to combine.
-Add the corn and stir thoroughly.
-In a deep, high sided skillet, or large Dutch oven, bring the canola oil to a frying temperature of 375 degrees.
-Using a small cookie dough scoop or a large spoon that has been dipped in the hot oil to reduce sticking,drop the batter by dollops into the hot oil and allow to fry until they've turned a deep golden brown making sure you turn them to insure even browning and cooking.
-Remove the fritters with a slotted spoon after frying and allow them to drain on some paper towels.
-Season them with additional salt immediately after they come out of the hot oil.
-Continue with the remaining batter.
-Meanwhile, combine your ingredients for your adobo dipping sauce.
ADOBO DIPPING SAUCE
**You can prepare this in advance and refrigerate if you like a cold dipping sauce for your fritters.**
1 cup mayonnaise
1 small can chipolte chilies in adobo sauce (3-4 chilies removed and chopped)
1 teaspoon roasted cumin
1 teaspoon ground coriander
1-1/2 tablespoon honey
salt and pepper
-In a small bowl, whisk all ingredients until creamy.
-Serve your hot fritters along side a healthy (by that, I mean size-wise. LOL) dollop of adobo sauce and enjoy!
I hope you'll try this recipe for yourself and tell me what you think. I think they would be simply perfect for your cinco de mayo celebration along with a nice, cold Margarita! Cheers!
Until we eat again!