In a word.....YUM! Sriracha Corn Fritters are the perfect combinations of savory and sweet in one delicious bite! The sweet baby corn, the kick of sriracha and a dollop of Greek sriracha sauce is simply perfection! Ingredients: 1 -15.25 oz can of baby sweet corn drained ( I added another small can for that extra corn punch) 1/2 cup all purpose flour sifted ( for no clumps) 1 tsp. baking powder 1 tsp, Kosher salt 1/4 tsp. of fresh black pepper Sriracha to taste depending on your spice level. Start with a tbsp and some extra for the yogurt sauce 1/2 cup of fat free milk 1/2 cup of low fat sharp cheddar cheese 2 eggs 2 -3 tbsp of fresh or dried parsley Vegetable oil for frying 1 cup Greek yogurt Tools: Iron Skillet or non stick if you don't have Iron Large mixing bowl Medium mixing bowl Spatula Silicone mixing spoon Drying rack to keep fritters crisp small to medium ice scoop makes perfect size fritters Sriracha Greek Yogurt Sauce Simply take a cup of low fat greek yogurt and add is as much or as little Sriracha. Thats it!! In a the medium bowl add your sifted flour, baking powder salt, pepper and parsley. In the large bowl mix up the wet ingredients: eggs, milk, cheese, corn and sriracha. Now add the dry into the wet and mix well. Taste for spice level to and adjust if necessary. Heat up your pan with some vegetable oil. You are not deep frying, just light frying, so add a little for each batch. On a lightly oiled pre-heated pan, scoop four dollops of the corn fritter mixture on to pan. Cook on medium heat for about 4 minutes on each side or until nice and golden brown. Put on your drying rack and repeat!
Serve with a dollop of the Sriracha Greek yogurt sauce. Hopefully you will have left overs if you didn't devour them all!! They refrigerate well and you can re-warm in a toaster oven.
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