How many of you got your Cinco de Mayo celebrations off to an early start over the weekend? We sure did, and it was deliciously fun! Last week I asked what sort of recipe you would most like to see as a last minute option to add to your menu, and the results were nearly split down the middle. Half of you wanted an appetizer while the other half wanted dessert. Never fear, we can kill two birds with one stone. Enter corn fritters. Depending on what you dip them in, these little babies can work as either an outstanding appetizer or an extremely excellent dessert. We went both directions with three different dipping sauces but the possibilities here are nearly endless.
I made a chipotle lime sour cream sauce, jalapeño infused honey, and also included some pureed blueberry sauce that was left over from another baking project. These would also be stellar with guacamole, a tomato-based salsa, tomatillo salsa, avocado cream sauce, raspberry jam, and the list goes on. If you wanted to make the sweet route even sweeter, consider tossing the fritters in powdered sugar before serving like a powdered sugar doughnut. We all LOVED these. All of the sauces worked so well, but if forced to choose a favorite, I’d have to go with the jalapeño honey. Though I haven’t tried it, I suspect you could fry these in advance and then rewarm later to crisp up a bit in the oven. I hope you enjoy these as much as we do!