Corn Fritters with Cilantro Crema, Cherry Tomatoes and Arugula

These corn fritters were so delicious and easy to make! They are a great appetizer and can be paired with many sauces and ingredients.

Cilantro Crema
8 oz. creme fraiche
1 bunch cilantro
1 lime, zested and juiced
Olive oil
Salt and pepper, to taste

Mix creme fraiche, cilantro and lime in a blender. Slowly add olive oil until you achieve a velvety texture (no chunks of cilantro). Taste and adjust seasonings. Refrigerate until ready to use.

For the Corn Fritters
1/2 cup fresh corn
1 cup all-purpose flour
1/2 tsp baking powder
1 tsp salt
1/4 cup milk
2 Tbsp fresh chives
1/2 cup oil for frying
Flake salt

Preheat oil in a large saucepan to 375 degrees.

Place all ingredients into a medium bowl and mix until batter is formed. (Add extra flour if mixture is too runny, use more milk if too thick.) It should have a thick but pliable consistency, a little thicker than pancake batter. Using a cookie scoop, scoop batter into hot oil and fry until delicious golden brown, generally 5-7 minutes. Using a spider strainer, remove corn fritters from oil. Sprinkle with flake salt immediately for more flavor.

To Serve:
Cherry tomatoes
Cilantro Crema
Arugula
Edible flowers, optional

Halve the cherry tomatoes. Place a dollop of Cilantro Crema on the plate and using the back of the spoon, swipe across the plate. Place three corn fritters in the center and garnish with arugula, tomatoes and edible flowers, if desired. Enjoy!

For more recipes by Chef Audra Barley, check out her Instagram and Facebook pages!