Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2.5g) baking soda
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (0.5g) black pepper
  • 1 large egg
  • ¾ cup (180ml) buttermilk
  • 2 tablespoons (30ml) unsalted butter, melted and cooled slightly
  • 1 cup (150g) frozen corn kernels, thawed and drained (fresh or canned work too)
  • ½ cup (75g) red bell pepper, finely diced
  • 2 jalapeños, seeded and minced
  • ¼ cup (15g) fresh cilantro, chopped
  • Vegetable oil, for frying (about 3 cups/720ml)
  • ½ cup (120g) sour cream
  • 2 tablespoons (30ml) fresh lime juice
  • ¼ cup (15g) fresh cilantro, chopped
  • 1 tablespoon (15ml) milk or cream (for thinning, if needed)
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
  2. In a separate bowl, whisk together the egg, buttermilk, and melted butter.
  3. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
  4. Fold in the corn, red bell pepper, jalapeños, and cilantro.
  5. In a small bowl, combine sour cream, lime juice, and cilantro. Season with salt and pepper. Add milk to thin if desired. Refrigerate until serving.
  6. Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C).
  7. Drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pot.
  8. Fry for 2-3 minutes per side, until golden brown and cooked through.
  9. Remove the fritters with a slotted spoon and place them on paper towels to drain excess oil.
  10. Serve hot with the cilantro-lime crema.