Spiced Sweet Corn Fritters with Lemon Crème Fraîche and Cilantro
Sweet corn is pulling out all the stops for our taste buds!
- Prep time: 15 minutes
- Cook time: 15 minutes
Usually reserved for mixed salads, sweet corn takes center stage here: crispy on the outside, soft on the inside, it pairs with a zesty lemon crème fraîche for a duo that wins everyone over.
Ingredients
-
sweetcorn
-
eggs
-
flour
-
levure chimique
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paprika
-
green chili
-
coriander
-
whipped cream
-
lime
-
tabasco
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vegetable oil
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salt and pepper
Recipe steps
The batter takes shape
In a bowl, mix the drained corn, beaten eggs, flour, baking powder, paprika, chili, and half of the cilantro. Season with salt and pepper, and mix until you get a thick batter.
The crispy cooking
Heat the oil in a pan over medium heat. Drop spoonfuls of batter using a tablespoon, flatten slightly, and cook for 3 to 4 minutes on each side until beautifully golden.
The creamy touch that ties it all together
While the fritters are cooking, mix the crème fraîche with the juice and zest of the lime and a few drops of hot sauce. Season generously with salt and pepper.
The stylish plating
Stack 2 to 3 fritters per plate, top with a generous spoonful of lemon cream, and sprinkle with the remaining cilantro.
Tips and variations
- Add 50 g of crumbled feta to the batter for a more indulgent version.
- Swap the cilantro for chopped chives for a milder version, if cilantro isn’t everyone’s cup of tea at the table.
Anti-waste tips
Got a fresh corn cob already stripped? Don’t toss the core: it adds great flavor to a vegetable broth when simmered for 20 minutes.
Have leftover lime zest? Freeze it as is in a small bag: it’ll add fragrance to a future marinade or cake without losing its freshness.
Leftover cooked fritters freeze beautifully: just reheat them for a few minutes in a pan or oven.
