Fresh Chile & Corn Fritters
Submitted by bowskihawxs
Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsThese corn fritters skip the cornmeal batter trick and go straight for the real thing: three full cups of fresh corn kernels puréed into a thick paste that holds together with just three tablespoons of flour. The result is a lacey, almost crepe-like fritter with intense sweet corn flavor rather than the doughy fried fritters you get at county fairs.
Two kinds of chiles build layered heat. Roasted Anaheim peppers bring smoky, mild sweetness while chopped serranos add sharp, green heat that keeps the whole fritter from tasting flat. Roasting and peeling the Anaheims is a real step, not a throwaway; the blistered skins come right off and the exposed flesh picks up a caramelized depth.
Frying in clarified butter (ghee) rather than regular butter is non-negotiable. Ghee has a higher smoke point than whole butter, so the fritters get properly golden without the milk solids burning and turning bitter. The deeply nutty flavor of ghee is a bonus.
The sauteed apples with celery seed served alongside sound odd on paper but make perfect sense in the bite. Sweet-tart apple cuts the rich fritter; celery seed adds an herbal savor that echoes the green chiles. It is a Tex-Mex riff on pork-chops-and-applesauce.
Chef Tips
- Use fresh corn cut from the cob in summer; frozen works in a pinch but the flavor is noticeably flatter
- Process the corn for the full three minutes; under-processed corn leaves chunks that make the fritters fall apart when flipped
- Drop fritters gently into the hot butter and do not crowd the pan; steam from crowded fritters prevents the crust from forming
- Serve immediately; fritters lose their crispness within five minutes of coming out of the pan
Variations
Ingredients
Directions
Roast the anaheim chiles, then peel, seed and dice them.
Process the corn in a food processor until it resembles a purée, about 2 minutes.
Scrape down with a spatula and process for another minute.
In a bowl, mix together the corn puree, the chopeed chiles, salt, and pepper.
Slowly add the flour, small amounts at a time, while stirring.
In a medium saucepan, heat the clarified butter over high heat.
Using a large cook’s spoon or serving spoon, gently drop spoonfuls of the batter into the hot butter.
When the edges are brown after about 2 minutes, turn the fritters over and cook another 2 minutes.
Remove the fritters and allow them to drain on paper towels.
In another saucepan over medium high heat, melt the unsalted butter, add the apples and the celery seed, and sauté about 3 minutes, until they begin to soften.
Serve hot with the fritters.
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