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, and the easy tomatillo-cilantro sauce adds a lot of flavor. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Makes about 24
- 1/2 cup tomatillo salsa
- 1/2 cup cilantro leaves
- Juice of 1/2 to 1 lime, to taste
- 1/4 teaspoon salt
- 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
Place the ingredients for the sauce in a food processor. Pulse on an doff until the cilantro leaves are finely minced. Transfer the sauce to a small serving bowl.
Break each ear of corn in half; stand 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.
Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 2 1/2 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.
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 their fritters.