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Sweet Corn Fritters


  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1/4 cup brunoise red peppers
  • 1/4 cup brunoise yellow peppers
  • 2 cups sweet corn kernels, (about 4 medium ears)
  • 2 tablespoons chopped garlic
  • 1/4 cup chopped green onions
  • 3 eggs, beaten
  • 1 1/2 cup milk
  • 2 teaspoons baking powder
  • 1 cup masa flour
  • 2 1/4 cup flour
  • Dash of Worcestershire Sauce
  • Dash of Crystal Hot Sauce
  • Solid vegetable shortening for deep-frying
  • Creole Seasoning
  • 1 egg
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped green onions
  • 1 cup olive oil
  • 1/4 teaspoon cayenne
  • 1 tablespoon Creole or whole-grain mustard
  • 1 teaspoon salt


  • Preheat the oil for frying. In a sauté pan, over medium heat, add the oil. When the oil is hot, add the onions, peppers, corn and garlic. Season with salt and pepper. Sauté for about 2 minutes, or until slightly wilted. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Beat the eggs and milk together. Season with salt and pepper. Add the masa, flour, and baking powder, beating and incorporating until the batter is smooth.
  • Fold the corn mixture into the batter. Season with salt and pepper. Season with a dash of Worcestershire Sauce and hot sauce. Set aside. Drop the batter, a heaping tablespoon at a time, into pan of hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Fry until golden brown, about 4 minutes. Remove and drain on two separate paper-lined plates. Season with Creole Seasoning.
  • Serve the beignets with the dipping sauce on a platter.
  • Yields: 6 to 8 servings

Recipe Details