If you asked me at dinner tonight, I would have to say, spicy corn fritters. Yep, the corn fritter diet. (Haven’t you heard of it?) Just pile ’em on. One bite of freshly made fritters made with farm fresh corn, dipped in a sweet chili sauce, and nothing else seems even remotely appealing. Of course, a few weeks of nothing but corn fritters and you’re on the road to pellagra, but one can dream, can’t one? This recipe is barely adapted from a corn fritter recipe by Australian chef Bill Granger, found on The Wednesday Chef. Remove from heat and let cool. The sauce should continue to thicken as it cools. If it becomes too thick, you can add a little water to it to thin it out a bit. Add the corn, onions, and cilantro. Stir until just combined. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to absorb the excess fat. Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely splatter a bit as you are cooking. So, either use a screen splatter guard, or wear long sleeved clothes while you cook. Serve immediately with the sweet chili dipping sauce.
