10 oz bag frozen corn
1/4 c heavy cream
1/2 c all purpose flour
1 Tbsp Old Bay seasoning
Pinch of salt
1 Tbsp cracked black pepper
1/2 gallon of canola oil
1 head of cabbage, sliced very thin
1 large carrot, sliced into thin strips
1 red onion, sliced very thin
Juice of one lime
2 Tbsp white sugar
2 Tbsp cider vinegar
2 Tbsp extra virgin olive oil
1/3 c mayonnaise
2 tsp of your favorite hot sauce
1 handful of cilantro, chopped
Begin by sautéing the chopped shallot in a medium sized saucepot. Add the corn when the shallot has become translucent.
Add the heavy cream and seasoning, and simmer on medium heat for about 30 minutes. Blend the mixture and fold in the flour.
For the next step, if you have a small deep fryer at home, I suggest you use it. However, if you do not, you can carefully heat a small pot of canola oil over medium heat to fry the corn fritters.
Simply spoon the corn mixture into the hot oil and cook for two minutes each or until golden brown.
For the coleslaw, mix all the thinly sliced vegetables, cilantro, olive oil, mayonnaise, lime juice, vinegar, and hot sauce together in a bowl. Serve alongside the crispy corn fritters. Enjoy!