TOMATILLO DIPPING SAUCE: (For the dipping sauce, there is also what I call the “cheater version” (if time is an issue).  You can actually use purchased tomatillo salsa (about 1 cup), add 1 cup cilantro leaves, and juice of 1 lime.  I have done this, and it is still good and tasty!)


1 ½ lbs. tomatillos

½ cup chopped white onion

½ cup cilantro leaves

½ lime

2 jalapeno or Serrano peppers

2 cloves garlic, minced

Salt to taste


Remove husks from tomatillos and rinse.  Cut in half and place cut-side down on foil-lined baking sheet.  Place under broiler for 5-7 min., until skin is lightly charred.

Place roasted tomatillos, onion, cilantro, lime, peppers, and garlic in food processor and pulse until thoroughly blended.  Season to taste with salt.  If sauce is too thick, add vegetable broth to desired consistency.




5 fresh ears corn, uncooked

½ cup flour

½ cup cornmeal

2 green onions, chopped

1 cup almond milk

1 t ground cumin

1 small hot chili pepper, optional

Salt and pepper to taste

Oil for frying


Scrape kernels with sharp knife.  Place the corn, flour, cornmeal, green onions, milk, cumin, salt, pepper, and chili pepper in a food processor and pulse until corn is finely minced, but not pureed.

Heat oil to coat a large skillet or griddle.  When hot, ladle just under ¼ cup batter into skillet to form rounds.  Cook until golden brown on each side.  Transfer each batch to a paper towel-lined plate.  Repeat until all the batter is used.

Serve corn fritters with dipping sauce.


  1. Pingback: Corn Fritters With Tomatillo Cilantro Dipping Sauce..How YUM does this sound??! « Plant Based Diet Adventures

  2. That sounds delicious, I’m going to have to try that!!

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