Ingredients:
- Fresh corn kernels: 3 cups (about 4-5 ears) — 450 g (or frozen, thawed and drained; or 2 (15 oz) cans, drained)
- All-purpose flour: 1 cup — 125 g
- Baking powder: 1 teaspoon — 4 g
- Fine salt: 1 teaspoon — 6 g
- Granulated sugar: 1 teaspoon — 4 g (optional)
- Freshly ground black pepper: 1/2 teaspoon
- Smoked paprika or cayenne: 1/4-1/2 teaspoon (optional)
- Large eggs: 2
- Milk or buttermilk: 1/2 cup — 120 ml
- Scallions (spring onions), thinly sliced: 3 — about 1/2 cup / 50 g
- Fresh cilantro or flat-leaf parsley, chopped: 2 tablespoons — 8 g
- Shredded cheddar cheese: 1/2 cup — 50 g (optional)
- Neutral frying oil (vegetable, sunflower, canola, or light olive oil): about 1 to 1 1/2 cups — 240-360 ml (for 1/4-1/2 inch depth in skillet)
- For the Lime Crema: Sour cream or Greek yogurt: 1/2 cup — 120 g
- For the Lime Crema: Lime zest: 1 teaspoon
- For the Lime Crema: Lime juice: 1 tablespoon
- For the Lime Crema: Salt: pinch
- For the Lime Crema: Hot sauce or a small diced jalapeño: to taste (optional)
Instructions:
- Prep the corn and aromatics: cut kernels from cobs if using fresh (or thaw and drain frozen, or drain and pat canned corn). Slice scallions and chop herbs.
- Mix dry ingredients: whisk together flour, baking powder, salt, sugar, pepper and smoked paprika or cayenne in a large bowl.
- Combine wet ingredients: in a separate bowl, whisk the eggs with milk or buttermilk; stir the wet into the dry ingredients until just combined.
- Fold in corn and flavorings: fold in corn kernels, scallions, chopped herbs and shredded cheddar if using. Batter should be thick but spoonable; adjust with 1-2 tablespoons milk or flour as needed.
- Rest the batter (optional): let the batter rest 5-10 minutes to hydrate the flour and bloom the baking powder for better texture.
- Heat the oil: pour oil into a skillet to about 1/4-1/2 inch depth and heat to roughly 325-350°F (160-175°C). If no thermometer, a drop of batter should sizzle immediately and bubble at the edges.
- Fry the fritters: spoon batter (two tablespoons or a small ice cream scoop) into hot oil, spacing fritters comfortably and flattening slightly. Cook 2-3 minutes per side until deep golden brown, flipping once. Drain on a cooling rack or paper towels and keep warm in a low oven if frying in batches.
- Serve: whisk together lime crema ingredients (sour cream or Greek yogurt, lime zest, lime juice, pinch of salt, and optional hot sauce or jalapeño) and serve alongside warm fritters. Garnish with extra lime zest, chopped herbs or a dusting of smoked paprika.