Fried Corn Dip Fritters with Cilantro Avocado Dipping Sauce & Canadian Rosé

When life gives you the opportunity to dip dip in dip, TAKE IT. And pair it with rosé.

I have a secret, and it may shock you. I don’t eat all the dip I make. I mean, I make a lotttt of dip, so I actually freeze most of it! They come in handy when I have people over or need to bring an appetizer somewhere, and they can also be used as a sauce or repurposed for a new creation! And that’s exactly what I did here with my delicious Spicy Hot Corn Dip I made a few weeks ago. After a few bites I knew I had to save it for CORN DIP FRITTERS. Because… fried dip. Enough said.

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In case you missed it,

here’s my spicy hot corn dip recipe! And keep scrolling for the steps I took to turn this delightful dip into a heck of an appy.

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The Pairing

I paired the original dip with a lovely Austrian Pet Nat Rosé, and it was so. good. I wanted to stay on the rosé train, so I opened this beautiful, deep coral, CANADIAN Rosé from Tightrope winery - a 2022 blend of Pinot Noir and Barbera that I absolutely loved! I’ve been hanging on to it for a couple years and was a bit nervous it would be past it’s prime, but I was so pleasantly surprised. It was super similar to a Tavel rosé, which is an iconic dry, robust, fruit-forward style of rosé from the south of France with the same gorgeous deep coral colouring.

Tavel rosé is known for it’s ability to stand up to spice and flavour intensity, so I was not surprised that this one did the same! It played perfectly with the spice from the Serrano peppers, the bright red fruit flavours were there to contrast the savoury herbaceousness from both the cilantro avocado dip and the fritters, and of course we had the bright acidity there to refresh the palate between bites. This one was absolutely awesome and I highly recommend you give it a try!!

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Questions? Thoughts? Send me a message, or join the chat!

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RECIPE: Fried Corn Dip Fritters with Cilantro Avocado Dipping Sauce

Ingredients

Fried Corn Dip Fritters

Spicy Corn Dip

• 2-3 small serrano peppers (see notes for adjustments)

• 2 ears of corn, shucked

• 3 tablespoons butter

• Sea salt and black pepper, to taste

• 1 tablespoon extra virgin olive oil
  

• 1 cup full-fat sour cream

• 1/4 cup mayonnaise

• 1/2 cup cream cheese, softened

• 1 teaspoon garlic powder

• 1 lime, juiced (approx. 2 tablespoons)

• 2 cups shredded Dubliner cheese (reserve 1/4–1/2 cup for topping)

• 2–3 tablespoons chopped cilantro (for garnish)

Breading

• 1/2 cup all-purpose flour

• 2 eggs, beaten

• 1 cup traditional breadcrumbs

• 1/2 cup corn meal

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• 1/2 tsp sea salt

• 1/4 tsp cayenne pepper

Frying

• 1 cup of neutral frying oil (e.g., Grapeseed or Avocado oil)

Cilantro Avocado Dipping Sauce

• 1 cup cilantro

• 1/2 large avocado

• 1/2 cup 14% sour cream

• 3-4 garlic cloves

• 1 tbsp fresh lime juice

• Sea salt to taste

Directions

For ingredient substitutions and tips on making this dip your own, check out the original recipe:

Make the spicy corn dip

• Start by making the spicy corn mixture. Using tongs, char the serrano peppers and corn over an open flame on a gas stove or grill until blistered and slightly blackened. Once cool enough to handle, slice the corn kernels off the cob and finely chop the peppers.

• In a medium-sized skillet over medium-high heat, melt the butter, then add the corn and chopped serrano peppers. Sauté for 3–5 minutes until the corn is tender and lightly golden. Season with sea salt, black pepper, and a drizzle of extra virgin olive oil.

• In a mixing bowl, combine the spicy corn mixture, sour cream, mayonnaise, cream cheese, garlic powder, lime juice, and shredded Dubliner cheese. Stir until well combined.

Prepare the fritters

• Coat your hands in flour to prevent excessive sticking, then start rolling the dip mixture into balls. One at a time, roll 1-2 tablespoons of dip in your hands until a ball is formed, place on a sheet pan (or some kind of container/plate that will fit in your freezer), and freeze for a minimum of 1 hour.

• Prepare breading station: Grab 3 small bowls. Place the flour in one bowl, whisk 2 eggs in the second, and combine breadcrumbs, corn meal, and spices in the third.

• Once frozen, bread each corn dip ball by dredging them first in flour, followed by egg, then breadcrumbs.

Shallow fry the fritters

*See notes for alternative frying methods!

• Heat oil in a heavy bottomed pot or skillet over medium-high heat. You want to heat it until it’s hot enough to fry, but not smoking. You can use an oil thermometer (heat to 350 F), or you can do the toss test! (I don’t know what it’s actually called, but I like this name). Toss a small piece of the fritter (or bread, cracker, anything) in the oil. If it starts to sizzle immediately, it’s ready for frying!

• Place fritters in the oil using tongs, making sure not to overcrowd the pan. Fry on one side until golden brown (approx. 3-4 minutes), flip and fry on the second side. The fritters won’t be perfectly round using this method, so you may need to turn them a few times for even browning.

• Once they are golden brown on all sides, remove them from the oil using tongs and set them on a paper towel to cool for at least 5 minutes.

Make the cilantro avocado dipping sauce

• While the fritters are cooking, make your dipping sauce! Because when life gives you the opportunity to dip dip in dip, TAKE IT. Add cilantro, avocado, sour cream, garlic, and lime juice to a food processor and blend until smooth. Taste and add salt/adjust ingredients as desired.

Plate and serve

• Pour dipping sauce into a small ramekin and plate fritters around it. Serve immediately with a chilled glass of your favourite rosé, and ENJOY!

Notes

• Check out the original recipe for detailed notes and ingredient substitutions for the spicy corn dip part!

• There are many ways to go about the ‘frying’ of these lil fritters. I haven’t tried these approaches yet, but here’s what I would do if I were to deep fry or air fry them:

  • Deep fry: Follow the approach in this recipe but double (at least) the amount of oil (so that they can be fully submerged) and significantly reduce fry time. It will probably take about 30 seconds, so watch closely so they don’t burn!

  • Air fry: Preheat air fryer to 375 F. Spray the breaded dip balls with cooking oil and air fry for approximately 10-15 minutes (or until golden brown), shaking them to turn them around after about 5 minutes.

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ENJOY and let me know what you think!