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Recipes
September 2011

Corn Fritters with Spicy Rémoulade

By Maxcel HardyPhotography by Noe DeWitt

Recipe information

  • Yield

    24 Servings

Ingredients

2

tablespoons olive oil

1

cup (packed) grated zucchini

¾

cup fresh (or frozen, thawed) corn kernels

¼

cup finely chopped onion

2

teaspoons chopped fresh thyme

2

teaspoons chopped fresh cilantro

¾

cup all-purpose flour

½

cup plus 2 tablespoons packaged corn muffin mix

2

tablespoons sugar

½

teaspoon kosher salt

½

cup whole milk

1

large egg, whisked to blend

Vegetable oil (for frying)

Spicy Rémoulade

Need to make a substitution?

Preparation

  1. Step 1

    Heat olive oil in a large heavy skillet over medium heat. Add zucchini, corn, onion, and thyme and sauté until corn is slightly softened, about 3 minutes. Stir in cilantro and let cool.

    Step 2

    Whisk flour, corn muffin mix, sugar, and salt in a medium bowl. Whisk milk and egg in a small bowl to blend; whisk into dry ingredients. Add zucchini mixture; fold just to blend. Chill 30 minutes.

    Step 3

    Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325°. Working in batches, spoon batter into oil by heaping tablespoonfuls. Fry until golden brown, turning once. Using a slotted spoon, transfer fritters to paper towels to drain. Serve with Spicy Rémoulade.

Nutrition Per Serving

One serving contains: Calories (kcal) 80.8 %Calories from Fat 44.6 Fat (g) 4.0 Saturated Fat (g) 0.6 Cholesterol (mg) 12.6 Carbohydrates (g) 7.9 Dietary Fiber (g) 0.6 Total Sugars (g) 1.8 Net Carbs (g) 7.3 Protein (g) 1.4 Sodium (mg) 80.2
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