Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Siti R on May 19, 2017

Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exactly when these crispy fritters should be made. Sure, you may get splattered with a little hot oil, but I promise, it will be worth it.

Freshly shucked corn is the star of the show here, and we’re going to pack a seemingly impossible amount into our batter. Beyond the amazing taste and texture, I think you’ll be shocked by how a batter this thin, light, and crispy, can hold together so many kernels.

If you don’t know how to remove those kernels from the cob, we welcome you to check out this video to see that very technique. Other than getting your hands on some perfect summer corn, the only other thing you’ll have to decide is how to serve this.

Crab is very nice, but so is grilled shrimp, or even a ceviche, which is how they serve it at the restaurant that inspired this fritter. Regardless of how you top them, or whether you top them, I really do hope you give this great fresh corn recipe a try soon. Enjoy!

Makes about 6 Crispy Corn Fritters:

2 ears white corn (about 1 1/2 cups of kernels)

1 large egg white

1/4 cup ice water

1/4 cup self-rising flour (or 1/4 cup all-purpose flour with 1/4 tsp baking powder and 1/8 tsp fine salt added)

1/4 cup cornstarch

1/2 teaspoon kosher salt

* If need be, add a little more water, or cornstarch/flour, to adjust the batter consistency to what you see in the video.

- Shallow fry at 350°F for about two minutes per side

-- Use a seasoned cast iron skillet, as this will stick in a regular stainless steel pan
For the sauce:
1/2 cup mayo
2 teaspoons chipotle
juice of one lime 

Picadillo – Close, But No Cigar

Picadillo – Close, But No Cigar

Siti R on February 21, 2017

I’m not sure if you’ve had picadillo before, but I’m very sure you’ve almost had it before. This Cuban creation is one of the world’s great ground meat dishes, and fairly similar to sloppy Joes, as well as bean-less chili, or as a chili connoisseur would call it, “chili." 

I went with beef here, but pork can be added, as well as chorizo. Often fillers like diced potato and squash are added, but since I serve this over rice, I typically don’t include those. I used to be more into hot, starch-on-starch action when I was younger, but these days, not so much.

As I mentioned in the video, many consider the olives optional, but for me, they’re one of the keys to the dish. Those briny bites reset your palate as you eat, which makes every bite seem like the first. Having said that, not everyone does olives, but I still really hope you give it a try soon – with capers. Enjoy!

Ingredients for 4 portions:

2 teaspoon olive oil

1 1/2 pounds ground beef (85/15 lean/fat)

1 cup diced yellow onions

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper

2 teaspoons cumin

1/2 teaspoon cinnamon

2 bay leaves

1/4 teaspoon cayenne

4 cloves garlic, minced

3 tablespoons red-wine vinegar

3 cups crushed tomatoes

1/4 cup water

1/4 cup currants or raisins

1/2 cup sliced green olives, or to taste