Corn Fritters With Chile Corn Puree Recipe

Name: Corn Fritters With Chile Corn Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh corn kernels, about 6 ears; 1/2 cup chopped yellow sweet pepper; 2 tablespoons olive oil; 1 medium red onion, chopped; 1 small hot green chili pepper, seeded and finely chopped; 2 garlic cloves, minced; 1 cup low sodium vegetable broth or 1 cup low sodium chicken broth; 1/4 cup chopped parsley; 1/4 teaspoon ground cumin; salt & fresh ground pepper; 2 cups fresh corn kernels, about 4 ears; 1 cup very finely chopped cooked chicken; 1 large egg, lightly beaten; 1/2 cup milk; 2 tablespoons butter, melted; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; cooking oil, for deep-fat frying; 6 fresh cilantro stems (optional); 6 whole hot chili peppers (optional)

Servings: persons

3 cups fresh corn kernels, about 6 ears
1/2 cup chopped yellow sweet pepper
2 tablespoons olive oil
1 medium red onion, chopped
1 small hot green chili pepper, seeded and finely chopped
2 garlic cloves, minced
1 cup low sodium vegetable broth or 1 cup low sodium chicken broth
1/4 cup chopped parsley
1/4 teaspoon ground cumin
salt & fresh ground pepper
2 cups fresh corn kernels, about 4 ears
1 cup very finely chopped cooked chicken
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups all-purpose flour
1 teaspoon baking powder
cooking oil, for deep-fat frying
6 fresh cilantro stems (optional)
6 whole hot chili peppers (optional)

1
PUREE:.
2
In a large skillet bring 2 cups lightly salted water to a boil; add 3 cups corn.
3
Return to boil; cover and cook until tender, about 3 minutes.
4
Drain; cool slightly.
5
In a food processor, puree corn with the yellow pepper.
6
In the same skillet heat olive oil; add onion, chopped chile, and garlic; cook over medium heat until onions are tender.
7
Add corn puree and broth; simmer, uncovered, over low heat for 15 minutes, stirring occasionally.
8
Add the parsley and cumin; season with salt and pepper to taste
9
Cover and set aside.
10
FRITTERS:.
11
Place 2 cups corn in a bowl; lightly crush with a potato masher.
12
Stir in chicken, egg, milk, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper.
13
In another bowl combine flour and baking powder; stir into the chicken mixture just until moistened.
14
In a deep-fat fryer or large saucepan heat 2 inches of oil to 375u00b0F
15
Drop scant 1/4 cup dough, a few at a time, into hot oil.**
16
Fry for 3 to 4 minutes, turning if necessary, until golden brown and cooked through.
17
Drain on paper towels; keep warm.
18
TO SERVE:.
19
Place puree on 4 plates; arrange fritters evenly atop.
20
Garnish with cilantro and whole peppers, if desired.
21
Serve warm.
22
**NOTE : Corn may pop and cause oil to spatter; watch carefully while frying these fritters.

976

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 cups fresh corn kernels, about 6 ears, 1/2 cup chopped yellow sweet pepper, 2 tablespoons olive oil, 1 medium red onion, chopped, and more.

Yes, Corn Fritters With Chile Corn Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Fritters With Chile Corn Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions