Corn fritters are crispy on the outside and light and corny on the inside. They're a fun side dish or snack, and the adobo sauce gives them a nice kick of heat.
*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
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.
CORN FRITTERS WITH ADOBO SAUCE {PRINT THIS RECIPE}
1-¼ cups flour
¾ cup cornmeal (I used yellow)
1 tablespoon brown sugar
1-½ teaspoons roasted cumin
1 teaspoon salt
½ teaspoon pepper
1-½ teaspoons baking powder
¾ cup evaporated milk
2 tablespoons melted butter
1 beaten egg
1-¼ cups frozen sweet corn
Canola oil for frying (approximately 3 cups)
-In a large bowl, whisk the dry ingredients.
-In a small bowl, whisk the wet ingredients until blended.
-Add the wet ingredients to the dry ingredients and, switching to a wooden spoon, mix well to combine.
-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 ensure 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 it if you like a cold dipping sauce for your fritters.**
1 cup mayonnaise
1 small can of chipotle chilies in adobo sauce (3-4 chilies removed and chopped)
1 teaspoon roasted cumin
1 teaspoon ground coriander
1-½ tablespoon honey
salt and pepper
-In a small bowl, whisk all ingredients until creamy.
-Serve your hot fritters alongside 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 these corn fritters would be simply perfect for your Cinco de Mayo celebration along with a nice, cold Margarita! Cheers!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Baker Street says
I love the idea of corn fritters. The adobo dipping sauce sounds just perfect. 🙂
Sarah Gonzalez says
Oh Renee! It's like you know me! I love anything corn related! I will have to try these eventually.
mireia badia says
I had never even heard that word but these look simply amazing!
Renee says
I LOVE the idea of using the maple syrup here! It's 9 am on a Sunday morning and you have me ready to make some more just to dip them in the syrup! YUM!
Andrew's Mom says
We love corn fritters here - and play with them all the time - adding things - we love dipping them in honey or maple syrup - or a combo but that sauce looks good!
Paula says
I've never had a corn fritter! Looks like I've been missing out on something good all these years!