Fried Corn Dip Fritters with Cilantro Avocado Dipping Sauce
2 cup cream cheese
1 ½ cup low-fat sour cream
1 tbsp fresh lime juice
1 tsp black pepper
3 ¼ cup fresh cilantro
1 corn
1 ½ tsp fine sea salt
2 ½ serrano pepper
3 clove garlic clove
2 tsp garlic powder
¼ cup mayonnaise
½ cup corn meal
½ cup all purpose flour
½ cup shredded cheese
1 tbsp extra-virgin olive oil
¼ tsp cayenne pepper
1 cup bread crumbs
1 cup cooking oil
2 egg
1 lime
3 tbsp butter
1 tsp salt & pepper
½ tsp onion powder
1 cup sour cream
1 cup cilantro
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Make the spicy corn dip Start by making the spicy corn mixture. Using tongs, char the serrano peppers and corn over an open flame on a gas stove or grill until blistered and slightly blackened. Once cool enough to handle, slice the corn kernels off the cob and finely chop the peppers. In a medium-sized skillet over medium-high heat, melt the butter, then add the corn and chopped serrano peppers. Sauté for 3–5 minutes until the corn is tender and lightly golden. Season with sea salt, black pepper, and a drizzle of extra virgin olive oil. In a mixing bowl, combine the spicy corn mixture, sour cream, mayonnaise, cream cheese, garlic powder, lime juice, and shredded Dubliner cheese. Stir until well combined. Prepare the fritters Coat your hands in flour to prevent excessive sticking, then start rolling the dip mixture into balls. One at a time, roll 1-2 tablespoons of dip in your hands until a ball is formed, place on a sheet pan (or some kind of container/plate that will fit in your freezer), and freeze for a minimum of 1 hour. Prepare breading station: Grab 3 small bowls. Place the flour in one bowl, whisk 2 eggs in the second, and combine breadcrumbs, corn meal, and spices in the third. Once frozen, bread each corn dip ball by dredging them first in flour, followed by egg, then breadcrumbs. Shallow fry the fritters *See notes for alternative frying methods! Heat oil in a heavy bottomed pot or skillet over medium-high heat. You want to heat it until it’s hot enough to fry, but not smoking. You can use an oil thermometer (heat to 350 F), or you can do the toss test! (I don’t know what it’s actually called, but I like this name). Toss a small piece of the fritter (or bread, cracker, anything) in the oil. If it starts to sizzle immediately, it’s ready for frying! Place fritters in the oil using tongs, making sure not to overcrowd the pan. Fry on one side until golden brown (approx. 3-4 minutes), flip and fry on the second side. The fritters won’t be perfectly round using this method, so you may need to turn them a few times for even browning. Once they are golden brown on all sides, remove them from the oil using tongs and set them on a paper towel to cool for at least 5 minutes. Make the cilantro avocado dipping sauce While the fritters are cooking, make your dipping sauce! Because when life gives you the opportunity to dip dip in dip, TAKE IT. Add cilantro, avocado, sour cream, garlic, and lime juice to a food processor and blend until smooth. Taste and add salt/adjust ingredients as desired. Plate and serve Pour dipping sauce into a small ramekin and plate fritters around it. Serve immediately with a chilled glass of your favourite rosé, and ENJOY!View original recipe
