Yield: Approx. 15 fritters
Ingredients:
One package Carolyn’s Farm Kitchen Maple Cornbread Mix
2 tsp. finely minced garlic
2 tsp. ground coriander (or, 1/3 cup chopped fresh cilantro)
2 tsp. chili powder
2 large eggs
¼ c. maple syrup (or honey)
½ c. whole milk
2 Tbl. butter, melted
2 c. fresh or frozen corn
¾ c. queso blanco or cortija cheese
Vegetable oil for griddle
Optional toppings: crumbled queso blanco cheese, lime wedges, and chopped cilantro or scallions
Dipping Sauce:
½ c. mayo
½ c. sour cream
2 Tbl. lime juice
2 tsp. chili powder
Pinch chipotle powder, or to taste (for mild version, use smoked paprika)
In a medium bowl combine the baking mix, garlic, coriander or cilantro, and chili powder and stir to blend. Separately, whisk together the eggs, maple syrup, milk, and butter, and add this to the dry ingredients, stirring just until combined. Add the corn and cheese and gently fold into the batter – set aside.
Prepare the dipping sauce by combining all ingredients in a small bowl, tasting for seasoning, and adjusting as desired. Set aside or store in the refrigerator if not being used right away.
Preheat a griddle or shallow skillet over medium heat. Add 1-2 Tbl. vegetable to the pan and drop Tablespoon size dollops of the mixture into the skillet spaced apart. Cook over medium-low heat for approximately 3 minutes or until nice browning. Turn the fritters, reduce the heat to low and cook for another 3 minutes or until ‘set’ in the center and no wet batter remains (can peek using a paring knife). Transfer fritters onto a platter and tent with tinfoil to keep warm, and continue cooking the remaining batter in batches, adding 1-2 Tbl more vegetable oil to the skillet as needed.
Serve fritters on a platter garnished with extra cheese, chopped scallions or cilantro, lime wedges, and the dipping sauce drizzled over the top or in a bowl on the side.
Note: Fritters can be made ahead and re-heated in a 300 oven on a cookie sheet for 10-15 minutes.