Recipe by MarraMamba
These are delightful explosions of taste, can be served with charred tomato salsa as an appie, as a side dish or even maple syrup for breakfast. I am including the charred tomato salsa but they are great all on their own too.
Top Review by Noo
Oh man-these little devils are the BUSINESS!! They were really simple to prepare,and so quick. I served them alongside salad and my recipe #387225#387225.They were just fantastic,the whole family were raving about them,and they disappeared with alarming speed-in fact the two younger members of the family (aged 2 and 4) were actually spearing them off DH's and my plates after having demolished their own-no better advert than that!! We think that these will be great served with dips as part of a 'munchie' platter,as well as a side dish. Thanks Marra-this is a little gem!!
- 4 1⁄2 ounces all-purpose flour
- 1⁄4 cup stone-ground yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1⁄2 teaspoon table salt, more for sprinkling
- 1⁄2 cup whole milk
- 1⁄4 cup sour cream
- 2 large eggs
- 1 cup fresh corn kernels, coarsely chopped (from about 1 large or 2 small ears of corn)
- 1 -1 1⁄2 cup vegetable oil
Charred Tomato Salsa
- 1 lb fresh ripe tomatoes (about 3 medium)
- 1 unpeeled garlic clove
- 1⁄2 medium chipotle from a can chipotle chile in adobo
- kosher salt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons finely chopped fresh cilantro
- 1 1⁄2 teaspoons fresh lime juice
Directions See How It's Made
- Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
- In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt—it needn’t be perfectly smooth.
- In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
- In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
- Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it’s hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
- Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.