4-Herb Corn Fritters
- Ready In:
- 15mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Fritters
- 1⁄4 cup flour
- 1⁄4 cup masa harina
- 1⁄2 teaspoon baking powder
- 1⁄2 cup milk
- 2 large eggs, lightly beaten
- 10 ounces frozen corn (if using frozen corn, thaw first) or 10 ounces fresh corn (if using frozen corn, thaw first)
- 3 scallions, sliced thinly
- 1⁄2 red jalapeno chile, seeded and minced
- 3 tablespoons cilantro leaves, minced
- salt, to taste
- pepper, to taste
- 1 tablespoon grapeseed oil
- 1 1⁄2 cups fresh watercress, washed and dried well
-
Topping
- 1 cup plain yogurt
- 2 scallions, sliced thinly
- 2 tablespoons of fresh mint, minced
- 1 grated lime, zest of
- 1 lime, juice of
- 1 pinch salt
directions
- Prepare the topping first by combining all the ingredients in a small, non-reactive bowl and mixing well. Cover and refrigerate until ready to serve the corn fritters. The topping is best prepared at least 1 hour in advance.
- Sift the flour and baking powder into a large mixing bowl. Make a well in the center, adding the milk and eggs.
- Using a wire whisk, stir together the milk, eggs and flour, incorporating well to break up any lumps. Keep beating with the whisk to make a smooth, thick batter.
- Next, add the corn, scallions, red chile and cilantro. Season with salt and pepper. Mix well.
- Heat a griddle in a large heavy skillet on medium-high heat. Brush the skillet with a little bit of oil. Drop a heaping tablespoonful (grease the utensil first to make it easier to pour) of the batter into the pan; cooking only four fritters at a time to avoid crowding.
- Cook on both sides until golden and firm, about 2 minutes each side. Be careful not to burn, reducing heat if necessary.
- Remove fritters from pan and drain on paper towels. Place on a platter and keep warm in a low oven. Repeat process until all fritters are cooked, adding oil as necessary.
- Divide and arrange the watercress* on 4 individual salad plates. Place the cooked fritters on top. Serve hot with the yogurt sauce on the side.
- If you wish, the watercress can be {{lightly}} wilted by sauteeing for about 15 seconds in a little bit of oil.
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RECIPE SUBMITTED BY
COOKGIRl
United States