Perfectly crispy and golden sweet corn fritters are spiced up with roasted green chiles and an incredibly flavorful tomatillo avocado salsa piled on top!
Checking another one off the summer essential eats list today.
Summer is basically just an excuse to eat all the sweet corn physically possible. These sweet corn fritters allow you to do exactly that.
While simultaneously getting your tomatillo avocado salsa fix. Say hello to THE stack of the summer, y’all. ??
Y’all, we’re having one heck of a summer in Wisconsin with a nonstop streak for WEEKS of 90F+ days with 100% humidity.
Ice cream is the main food group during the day while these sweet corn fritters come out to play in the evening once its cooled down to a brisk 80F. ??
We are OBSESSED with this golden, crispy, sweet summer goodness.
Making these sweet corn fritters is SO very easy! >>
First on the agenda is tomatillo avocado salsa. Prep this before you tackle the fritters so you’ve got it all ready for when the fritters come out of the pan fresh and hot.
Just a quick oven roast on the tomatillos, then it’s just avocado, tomato, fresh jalapeno, a little cilantro + lime + s&p all mixed up in your favorite salsa bowl.
Fritter time!
Leftover cooked corn on the cob is perfect for this recipe! I typically use 5-6 ears of corn which comes out to 3-1/2 to 4 cups of corn kernels. This recipe is slightly forgiving as far as the amount of corn you use, but I would not recommend going below 3-1/2 or above 4 cups.
Instructions are included for roasting your own green chiles which is honestly SO easy, but if you’re running short on time, you can definitely use 1/2 cup canned in place of the fresh.
From there, we’re basically just building a batter. Milk, eggs, cornmeal, flour, etc. Once the corn is folded in you should have a batter that I can only describe as looking like egg salad or cottage cheese. Thick with mostly corn kernels making up the majority of the batter.
Be cautious when frying up these fritters because you do not want to overcrowd the pan. It makes them a pain to flip. I typically fry 2-3 at a time in my cast iron and work in batches, keeping the cooked ones warm under paper towels.
And holy smokes. A stack of these crispy, sweet fritters with heaps of tomatillo salsa is pretty much the ultimate summer dinner experience, y’all. Breakfast, lunch, or snacktime may also apply.
The fresh sweet corn honestly the game changer here. It gives the fritters SUCH an incredible fresh sweetness that can’t be beaten.
You already know what’s on your dinner agenda this week. >>
More sweet corn favorites from the blog!
Green Chile Sweet Corn Fritters with Tomatillo Avocado Salsa
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Tomatillo Avocado Salsa
- 4 medium tomatillos, husk removed and chopped into 1-in pieces
- 2 medium avocados, diced into 1-in cubes
- 1 small roma tomato, diced into 1-in cubes
- 1 small jalapeno, finely minced
- 2 tablespoons lime juice
- 2 tablespoons fresh minced cilantro
- Salt and pepper to taste
Green Chile Sweet Corn Fritters
- 2 medium green or Anaheim peppers
- 3/4 cup all-purpose flour
- 2 tablespoons yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- 1/2 cup 2% milk
- 1 tablespoon honey
- 5 ears cooked sweet corn, kernels cut off of cobs (about 3-1/2 to 4 cups kernels)
- 1/4-1/2 cup vegetable oil for pan frying
Instructions
Tomatillo Avocado Salsa
- Grease a baking sheet and lay tomatillos in a single layer. Broil under high heat 3-5 minutes until tomatillos begin to blister and soften. Remove from oven and cool.
- In a medium bowl, combine all remaining salsa ingredients and cooled tomatillos. Season salsa with salt and pepper to taste. Refrigerate until ready to use.
Green Chile Sweet Corn Fritters
- Lay chiles in a single layer on a greased baking sheet. Broil under high heat 5-8 minutes until chiles are blackened and softened. Remove from oven and immediately wrap in plastic wrap. Let cool 10 minutes, then use paper towels to rub blackened skin and seeds off chiles. Dice chiles into 1/2-in pieces and set aside.
- In a large bowl, whisk flour, cornmeal, baking powder, salt, and cayenne pepper until combined. In a separate bowl, whisk eggs, milk, and honey until smooth. Fold liquid mixture, sweet corn, and cooled green chiles into flour mixture until just combined. (mixture should look slightly similar to egg salad – mostly corn kernels with just a little batter)
- In a dutch oven or 9-in skillet, heat 1/4 cup oil until shimmery. Working in batches, drop batter by 1/4-cupfuls into hot oil and gently flatten with a spatula, making sure not to overcrowd the pan. (I usually fry 2-3 at a time) Cook fritters 1-2 minutes per side (flipping once) until golden. Repeat with remaining batter and add additional oil as needed. Season corn fritters immediately with additional salt once they finish cooking.
- Serve corn fritters immediately while hot with tomatillo avocado salsa on top. Enjoy!
Leave a Reply