Crunchy Coconut Corn Fritters
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Author Notes: The combination of corn and coconut is something that will always remind me of childhood. One of my favorite East African dishes growing up is one called makai paka. It’s basically sweet corn on the cob simmered in a creamy, coconut-based broth with turmeric, garlic, green chilies, and cilantro. The fun was in eating the corncobs; you could suck out the spicy coconut curry absorbed into the cobs, making ridiculous slurping noises. Not something I can quite get away with these days…
I wanted to see the combo in a more familiar form, something easy to eat or serve as a snack to guests. With all of the beautiful summer corn, it’s also a great way to use up any leftovers you might have sitting around. These come out surprisingly light, not overpoweringly coconut heavy, and have a sweet and savoury quality to them. The fritters work really well with a cilantro aioli or even a spicy ketchup dipping sauce. Enjoy! - aliyaleekong
- aliyaleekong
Food52 Review: “Wow, these are so pretty!” was the immediate response from the discerning friends doubling as my tasters for this recipe. Then they went silent as they devoured every one of these flavor-bursting fritters. The fritters are light inside but crunchy and fried for that fatty curbside appeal. The chiles offer a good bite, while the coconut undertones sooth. – cheese1227 - A&M
Serves 2 dozen fritters
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp sugar
- ½ tsp cayenne
- 1 egg
- ½ cup coconut milk
- a few dashes of hot sauce
- 1 ½ tbsps butter, melted
- 1 ¼ cups fresh corn kernels (about 2 ears)
- 1 cup frozen, grated unsweetened coconut, thawed
- ¼ cup scallions, thinly sliced
- 1 tbsp green chilies, finely minced (optional)
- salt
- In a bowl, sift together flour, baking powder, salt, sugar, and cayenne. In another bowl, beat together egg, coconut milk, hot sauce, and butter. Add wet ingredients to dry ingredients and mix until it comes together. Don’t overmix. Fold in remaining ingredients.
- In a large heavy saucepan, dutch oven, or deepfryer, heat about 4 inches of vegetable oil to 325˚ F. Carefully, drop spoonfuls of the batter and cook until golden brown, working in batches. Remove to a towel-lined plate and sprinkle with salt.
- A few things: (1) don’t overcrowd because it will bring the oil temperature too far down, and (2) be careful – it splatters when cooking.
- Serve warm with a dipping sauce of your choice…a cilantro aioli would work well here or even a spicy ketchup.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Corn Recipe
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over 2 years ago LAF
Have you tried making these ahead, freezing them and reheating in a hot oven?
over 2 years ago aliyaleekong
Hi, LAF. I have not tried to do that, but would love the feedback if you do! I'm always weary with fried foods, texture and do-ahead, so I mostly leave it for a la minute...
over 2 years ago panda
Thanks!
over 2 years ago panda
They look amazing, can't wait to try! If I were to make for a large party, do you suggest frying ahead of time and heating in oven?? Or frying during party?
over 2 years ago aliyaleekong
Thanks, panda! I think frying during the party, though inconvenient, would yield the best results. If you must, you could fry them right before and keep them in a 200F oven on a wire rack on a baking sheet. If you put them directly on the sheet or cover them, you run the risk of them going a bit soggy. Hope this helps!
over 2 years ago cheese1227
I've made these twice during parties -- once at one of my own and another at one I was catering. People love to watch. But just a warning -- sometimes one of the corn kernels may pop and then grease spatters widely.
over 2 years ago aliyaleekong
True! Frying at a high temp with corn can be dangerous, so do be careful!
over 2 years ago cheese1227
Everyone at the table loved these! Served them with a cilantro and lime aoili. Great recipe.
over 2 years ago aliyaleekong
Great! That sounds like such a delicious combination :). So happy you made them.
almost 3 years ago dymnyno
I just made these and they are not only delicious but they taste great too!. I served them plain and they were a hit. The flavors of the fritters by themselves have a lot going on and don't need anything except a little sea salt.
almost 3 years ago aliyaleekong
Fantastic! I'm so happy they worked out for you.
over 2 years ago dymnyno
I meant to say that they not only LOOK delicious but they taste great too! I just did a lunch for the owners of the Auberge hotels (Calistoga Ranch, Esperanza, Rancho Valencia, Auberge de Soleil, etc ) and they loved them...ate them all!
over 2 years ago aliyaleekong
That is amazing! I LOVE the Auberge resorts - stayed at Auberge de Soleil last time I was in Napa. I'm glad they got to enjoy them! Thanks, dymnyno, for the feedback.
almost 3 years ago Sunchowder
I have saved this one too, it looks delightful!
almost 3 years ago aliyaleekong
Thanks, Sunchowder!
almost 3 years ago TasteFood
What a great recipe - I love the combination of ingredients with the surprise of coconut.
almost 3 years ago aliyaleekong
I'm so glad! it was such a common combination for me as a child, I sometime forget that it can be "surprising". :)
almost 3 years ago Sagegreen
Too tempting!
almost 3 years ago aliyaleekong
Thanks, Sagegreen! You know i'm a fan of your recipes :).
almost 3 years ago lapadia
Beautiful recipe!
almost 3 years ago aliyaleekong
Thanks, lapadia!
almost 3 years ago littleclove
Oh my. These sound heavenly! And they way you described that corn on the cob? I have to make that, too! LOVE IT!
almost 3 years ago aliyaleekong
LOL...i am a true mess with corn even now as an adult! Glad you like the recipe :).
almost 3 years ago Savorykitchen
Can't wait to make these! I'm a little afraid of how quickly I'll eat them.
almost 3 years ago aliyaleekong
They do go quickly. My husband inhaled like 5 of these when he got home the night I made them...don't leave them sitting out is the moral of the story...:)
almost 3 years ago Lizthechef
How come no-one has given this the "thumbs up" yet - here goes.
almost 3 years ago aliyaleekong
Very sweet of you, Lizthechef!
almost 3 years ago dymnyno
thanks, I forgot! My thumb is up!
almost 3 years ago aliyaleekong
Wow, thanks! Who would have guessed...i definitely have to submit now! :)
almost 3 years ago dymnyno
You must be a psychic to know the theme was going to be corn...this is a perfect recipe!
almost 3 years ago Lizthechef
I agree!
almost 3 years ago Sagegreen
These look dangerously delicious!
almost 3 years ago aliyaleekong
Thanks! i warn you they are addictive...
almost 3 years ago dymnyno
Saved and printed...this really sounds delicious!
almost 3 years ago aliyaleekong
Thanks! It is a favorite of mine :).
almost 3 years ago nannydeb
Sounds like a tasty combination!