There was a half full can of corn and a half full can of mild green chilies starting at me every time I opened my fridge. What to do with them? Then, inspiration hit. My mom used to make corn fritters for dinner occasionally when I was little. They were a special treat. Mom served then with maple syrup. I decided on a twist. Sweet chili sauce is the perfect topping for these savory pancakes. The batter only take a few minutes to mix up, and these can be on the table in under a half hour.
Here’s my version of the recipe:
- ½ can corn
- ¼ to ½ cup mild green chilies
- 2-4 cloves garlic, finely minced
- ½ cup flour
- ½ cup corn meal
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- ½ cup oil
- ½ cup soy milk
- Black pepper, cayenne, oregano, thyme and rosemary to taste.
- Sweet chili sauce for the topping
Mix dry ingredients, then add the oil and milk, then the corn and chilies. Stir until mixed. Heat a couple tablespoons oil in frying pan (cast iron works best), then pour in dough to make 3 or 4 fritters, depending on the size of your pan. Fry until crispy browned, about 5-7 minutes, then flip them and fry the other side until nicely browned. Plate them and eat them while they are still hot.