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Michael Symon's Corn Fritters
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| 3 cups | Vegetable Oil for frying |
| 1 cup plus 2 tablespoons | Flour |
| 1 cup | Fine Yellow Cornmeal |
| 1 teaspoon | Baking Powder |
| 1 1/2 teaspoons | Salt |
| 1/4 cup | Sugar |
| 1/2 teaspoon | Coriander |
| 2 | Eggs, (slightly beaten) |
| 1 cup | Milk |
| 1 1/2 cups | fresh Corn Kernels |
| 1 large | Jalapeno, (seeded and minced) |
| 1/4 cup | sliced Scallions, (white and green parts) |
| 1/4 cup | Butter, (melted) |
| zest of 2 | Limes |
| For the Lime and Cilantro Dipping Sauce: | |
| 1 1/2 cups | Yogurt |
| juice of 2 | Limes |
| Salt to taste | |
| 1/4 cup | chopped Cilantro |
In a large dutch oven, heat your oil to 350 degrees.
While the oil is heating, whisk together the dry ingredients. In a separate bowl, whisk together the eggs and milk. Add the egg/milk mixture to the dry mixture and whisk until thoroughly incorporated. Fold in the corn, jalapeno, scallions and lime zest. When those are incorporated, fold in the melted butter. Drop by scoop or rounded tablespoons in to your hot oil and fry until golden brown, 2 to 3 minutes. Remove to a paper towel and season. Serve with lime and cilantro dipping sauce.
For the Lime and Cilantro Dipping Sauce: Whisk together all ingredients until combined.
Helpful Tip:
1. Dip your spoon into the hot oil before scooping the batter so that the batter slides off easily.
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