Below is the winning recipe from Cook The Books, prepared and served by Emma House and Heather Mitchell, assisted by Dan Lipton
Corn Fritters with Chipotle Crema
From: Market Chronicles: Stories & Recipes from Montreal’s Marche Jean-Talon. Author: Susan Semenak
Ingredients Corn Fritters
- ½ lb (250 g) bacon, chopped
- 1 cup (250 ml) corn kernels, fresh or frozen
- 1 egg
- 1 cup (250 ml) milk
- 1 tsp baking powder
- ½ tsp salt
- 2/3 cup (150 ml) flour
- 1 shallot, minced
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- 1 tsp hot sauce
- 2 tbsp chopped fresh coriander
- Canola oil
- Ingredients Chipotle Crema
- 1 cup (250 ml) sour cream
- 1 tsp mayonnaise
- 1 tsp chopped chipotle peppers in adobo sauce
- 1 tsp freshly squeezed lime juice
Method: Corn Fritters
Fry bacon until crisp. Remove from heat and drain on paper towel
If using fresh corn, cut the kernels from the cob with a paring knife. (It should take about 2 ears of corn to get 1 cup of kernels). Set aside.
In a large mixing bowl with electric beaters, beat egg and milk. In a small bowl, sift together baking powder, salt and flour. Add to egg mixture, stirring just until combined. Fold in fried bacon, corn, shallot, seasonings and chopped coriander.
In a 10- or 12-inch (25 or 30 cm) heavy skillet, heat ½ inch (1 cm) oil over medium-high heat until hot but not smoking. Drop spoonful of batter into the hot oil, being careful not to overcrowd the pan. Fry fritters until bottoms are golden, no more than a minute. Flip and fry until the other sides are golden.
Transfer with a slotted spatula to paper towels to drain. Keep warm in low oven. Continue cooking until all fritters are fried. Transfer to a platter and serve with a bowl of chipotle crema.
Method: Chipotle Crema
Combine all ingredients and taste. Add extra chipotle peppers for a spicier sauce. Refrigerate until serving time.
Serves 6 to 8 as an appetizer