These fritters are great straight out of the skillet, as well as warm or at room temperature. Chipotle sauce can be found in the international foods aisle of your supermarket or in Mexican markets (I used La Morena brand).
For the cashew cream:
- 3/4 cup raw cashews, soaked in cold water for 4 hours
- 1/2 cup filtered water
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
- 1 tablespoon chipotle sauce
For the fritters:
- 2 ears corn, husks and silks removed
- 2 large yellow squash, grated
- 3 large garlic cloves, minced
- 2 eggs, lightly beaten
- 1/3 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- About 1/4 cup all-purpose flour
- 3–4 tablespoons organic canola oil
To make cashew cream:
- Drain soaked cashews and place in a blender, along with filtered water, lime juice and salt. Puree until smooth, scraping down the sides as needed. If mixture appears less than creamy, add a tablespoon more water.
- Add chipotle sauce. Taste and adjust seasonings, if needed.
- Transfer to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve. (Sauce will last up to 2 days in the fridge).
To make fritters:
- Place corn flat on a cutting board. Using a sharp knife, cut the kernels off the cobs. Place kernels in a large bowl; discard cobs (or reserve for vegetable stock).
- Working with a handful of grated squash at a time, squeeze as much liquid out as you can.
- Add squash, garlic, eggs, salt and pepper to bowl with corn. Stir to thoroughly combine.
- Gradually stir in flour. The batter should hold together but not be lumpy or dry.
- In a large skillet over medium-low heat, heat enough oil to evenly coat the bottom of the skillet.
- Drop tablespoon-fulls of batter into skillet and cook until golden brown and crisp, 3-4 minutes. Flip and cook other side. Cook in batches; do not overcrowd the skillet. Transfer fritters to a paper towel-lined plate.
- Serve fritters with cashew cream.