A true match made in heaven – these Corn Fritters aka corn cakes, made with hatch chiles are crispy, sweet and a little spicy with a surprising ingredient – old bay seasoning! This corn fritter recipe is perfect as an appetizer or side dish and one you’ll be making all summer long!
They’re here!!!! They’re here!!!! Like a kid at Christmas, I anxiously await the arrival of Hatch chiles to Southern California. So, when Melissas Produce graciously sent me a couple of bags I got to work – roasting and cooking! I put them in everything – margaritas, salad dressings , potatoes – you name it just about everything is better with Hatch chiles!
Inspired by the fresh corn in the markets and my haul of hatch chiles, I immediately thought about making these little corn cakes. I tweaked my Zucchini Cakes recipe a bit, adding some old bay seasoning – which rounded out the corn and chile flavors, providing that little “somethin’ somethin’” that made these little corn cakes irresistible! Read on to see just how easy this corn fritter recipe is to make!
HOW TO MAKE THIS CORN FRITTER RECIPE:
Step #1: Put the corn in a food processor and pulse. You don’t want it to be a puree!
Step #2: Add the corn to a medium sized bowl and stir in the remaining ingredients except for the corn oil. Heat the oil in a skillet until it’s hot – you should see the oil shimmer. Then fry these corn cakes up in a little corn oil and viola – you have little corn fritters filled with hatch chile goodness!
TIPS FOR MAKING AND SERVING CORN FRITTERS:
- Serve these fritters as a side dish with just about anything off the grill – especially pork, chicken and fish dishes.
- Make them ahead! These fritters freeze beautifully so make up a double batch and stash them in the freezer.
- To save time, buy your hatch chiles already roasted!
Hatch Chile and Corn Fritters
- 3 cups fresh or frozen corn
- 4 eggs
- 4 green onions thinly sliced
- 4 roasted and peeled hatch chiles about ½ cup
- 1 cup grated jack cheese
- 1 cup flour
- 2 Tbsp. cornmeal
- 1 tsp. Old Bay seasoning See Notes
- 1 tsp. salt
- 1 ¼ cups corn oil
- Place corn kernels in the bowl of a food processor and process until coursely chopped. Transfer to a large bowl and add the eggs, chiles, onions and cheese. Stir until thoroughly combined. Add the flour, cornmeal, Old Bay and salt. Stir until incorporated.
- In a large skillet, heat the oil over medium high heat. When the oil is hot (it should be shimmering) add a tablespoon of the batter and slightly flatter it out. Add 3 or 4 more tablespoons to the pan, making sure that the fitters don't touch. Cook for 3 - 4 minutes until the fritters are golden brown at the edges. Carefully flip them over and cook on the other side. Carefully remove them from the pan and drain on a paper towel lined rack.
- Serve with a dollop of sour cream and salsa.
- 1 tablespoon celery salt
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 pinch ground dry mustard
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- 1 pinch ground cardamom
- 1 pinch ground allspice
- 1 pinch ground cloves