Corn Fritters With Hot ’n’ Sweet Dipping Sauce
Corn Fritters With Hot ’n’ Sweet Dipping Sauce
Fry up these babies and set them out with the dipping sauce while you’re preparing the fish tacos, but maybe set aside a couple for yourself, because when you turn around, they’ ll be gone. Using fresh corn is always preferable, but if fresh corn isn’t available, use frozen creamed corn.
Fry up these babies and set them out with the dipping sauce while you’re preparing the fish tacos, but maybe set aside a couple for yourself, because when you turn around, they’ ll be gone. Using fresh corn is always preferable, but if fresh corn isn’t available, use frozen creamed corn.
For the fritters:
8 ears corn, shucked, or 2 cups frozen creamed corn, thawed
1/2 cup shredded sharp cheddar cheese
1/4 cup finely chopped green onions
1/4 cup finely chopped onion
1/4 cup milk
2 large eggs, lightly beaten
3 slices bacon, cooked and crumbled
1/2 teaspoon minced garlic
1 cup all-purpose flour
1/2 cup plain cornmeal
1 tablespoon baking powder
2 teaspoons salt
2 teaspoons freshly ground pepper
Canola oil for frying
For the dipping sauce:
1 cup mayonnaise
2 tablespoons honey
1 tablespoon hot sauce (or to taste)
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Nutrition facts
Per serving, with dipping sauce: 679 calories (percent of calories from fat, 61), 13 grams protein, 56 grams carbohydrates, 5 grams fiber, 49 grams fat (8 grams saturated), 97 milligrams cholesterol, 1,383 milligrams sodium.