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Corn and Pea Fritters with Cilantro

Corn and pea fritters are just one of many variants out there. In my experience, I’ve tried banana and apple fritters.

Anyway, we’re not here to talk about other variations. Instead, we’ll be trying the corn and pea fritters that Lauren Sharifi made.

With that said, let’s start!

How to make corn and pea fritters with cilantro?

Here’s the thing:

You can effortlessly combine the ingredients without following the order in the directions section. 

However, I applied some of the baking techniques I’ve learned over the years for the corn and pea fritters recipe.  

In other words, I learned from my hilarious mistakes. 

But I digress.

The point is, whisk dry ingredients separately to prevent lumps where you’ll only taste baking powder or salt. 

Anyway, after mixing the dry ingredients, you can add in the wet ingredients. Then, simply fold in the sort of big (compared to powders) ingredients—onion, cheese, corn, peas, cilantro, and jalapeño. 

Luckily, this isn’t like making dough, so you don’t need to use a stand mixer. Continue folding/mixing until it’s thoroughly combined.

Now, heat up a cooking pan with olive oil to medium heat.

Using a spoon, portion out the corn and pea fritter mixture and place it on the heated pan. This recipe can make up to 8 pieces, so you may have to do it by batch.

Cook each side for at least 2-3 minutes or until golden brown.

If you’re comfortable with multitasking, then make the dipping sauce while the fritters are cooking. Fortunately, it’s as simple as adding all the ingredients together and simply mixing with a spoon. No need for a food processor or blender.

Serve with the dipping sauce on the side or on top, and enjoy!

corn and pea fritters

Tips and Substitutions

For the dipping sauce, yogurt is usually the go-to in a sweetcorn fritter. However, I tried using sour cream for this version, and I like it better that way. So, if sour cream is your jam, feel free to try that too.

By the way, if you already added the jalapeño to the fritter mixture, you don’t have to add jalapeńo to the dipping sauce. It’s up to you if you want it extra spicy.

Moreover, you can use green onions instead of regular onions for the corn and pea fritters recipe. 

One more thing: You can add avocado to your dipping sauce, and it’ll be beyond excellent!

Corn and Pea Fritters with Cilantro

Recipe by Zoey GarciaCourse: AppetizersDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

12

minutes
Total time

22

minutes

The Corn and Pea Fritters with Cilantro is a great appetizer. Plus, it’s straightforward to make, so it shouldn’t consume your time for the main dish.

Ingredients

  • ¾ cup all-purpose flour

  • 1½ tablespoons of baking powder

  • ¼ teaspoon salt

  • ½ teaspoon black pepper

  • 3 tablespoons of onion, diced

  • ¼ cup parmesan cheese

  • 1 egg

  • 4 tablespoons of milk

  • drizzle of olive oil (mixture and for cooking)

  • 1 cup sweet corn

  • ½ cup peas

  • 1 ½ tablespoon of cilantro, chopped

  • 1 jalapeño, minced (optional)

  • Dipping Sauce
  • ½ cup yogurt or sour cream

  • juice of half a lime

  • 1 jalapeno, minced (optional)

  • ¼ cup cilantro leaves

Directions

  • In a mixing bowl, start by adding the dry ingredients and whisk to ensure that there will be no lumps.
  • Then, mix in the egg, milk, and olive oil. Next, fold in the onion, cheese, corn, peas, cilantro, and jalapeño. Mix until cohesive.
  • Heat up a cooking pan on medium heat and add olive oil.
  • Portion the fritter mixture using a spoon and place it on the pan. Cook for 2-3 minutes on each side or until golden brown.
  • While cooking, make the dipping sauce. Simply add and mix the sauce constituents in a small bowl.
  • Serve the fritter with the dipping sauce on the side or on top.

Notes

  • Recipe inspired by Lauren Sharifi.

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