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Corn Fritters with Cilantro Sauce

Recipe byderek
Notes: 

At the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. They’re good warm or at room temperature.

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Ingredients: 

For the CILANTRO SAUCE:

1/2 cup tomatillo salsa
1/2 cup cilantro leaves
Juice of 1/2 lime, or more to taste
1/4 teaspoon salt

For the CORN FRITTERS:

5 medium ears fresh, uncooked corn
1/2 cup unbleached white flour
1/2 cup cornmeal
2 scallions, chopped
1 cup rice milk
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 small fresh hot chili pepper, seeded and minced, optional
Oil for frying

Tip: Can be made GLUTEN-FREE by replacing unbleached white flour with a gluten-free flour or equivalent amount of additional cornmeal.


  1. Place the salsa, cilantro, lime juice, and salt in a food processor. Pulse on and off until the cilantro
    leaves are finely minced. Transfer the sauce to a small serving bowl.
  2. Break each ear of corn in half; stand it on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients, except the oil, in a food processor. Pulse on and off until the corn is finely minced but not pureed.
  3. Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to
    form 21/2- to 3-inch rounds (this will be somewhat less than 1/4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a paper towel–lined plate. Repeat until all the batter is used up.
  4. To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on the fritters.

MAKES ABOUT 24

Reprinted with permission from Vegan Holiday Kitchen © 2011 by Nava Atlas, Sterling Publishing Co., Inc. Photographs by Susan Voisin.

 

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