Crispy Corn and Leek Fritters

Ingredients

Vegetable oil

for frying

Milk

1/2 cup

Egg

1, beaten

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Baking powder

1 teaspoon

Cornmeal

1/2 cup

All-purpose flour

1/2 cup

Leek

1 large, cleaned and chopped

Corn kernels

2 cups, fresh or frozen

Chives

2 tablespoons, chopped (for garnish)

Sour cream

1/2 cup (for dipping sauce)

Lemon juice

1 tablespoon (for dipping sauce)

Instructions

1. In a large bowl, combine the corn kernels, chopped leek, flour, cornmeal, baking powder, salt, and black pepper. Mix well to ensure the dry ingredients are evenly distributed.
2. In a separate bowl, whisk together the beaten egg and milk until well combined.
3. Pour the egg mixture into the corn mixture and stir until just combined. Be careful not to overmix; the batter should remain slightly lumpy for a light texture.
4. Heat enough vegetable oil in a skillet over medium heat for shallow frying. You want about 1/4 inch of oil in the pan.
5. Once the oil is hot, drop spoonfuls of the corn batter into the skillet. Flatten each fritter slightly with the back of a spoon to ensure even cooking.
6. Cook for 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to avoid burning.
7. Remove the fritters from the skillet and drain on a paper towel-lined plate to absorb any excess oil.
8. For the dipping sauce, mix the sour cream and lemon juice in a small bowl until smooth and well combined.
9. Serve the fritters hot, garnished with chopped chives, and enjoy with the zesty dipping sauce!