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I’m in love with the idea of a corn fritter.  Not only does it sound amazing, but it also seems like a great way to get your daily veggies in (add zucchini! chopped spinach!  even black beans!) and it’s warm and toasty on a cold winter night.

This recipe for Savory Corn Fritters seems like a great place to start.  Adapt and edit this recipe to your own taste – I’m thinking of adding ranch seasoning instead of cayenne – and let us know how it turns out!

corn frittersIngredients

2 cobs corn (about 1 1/2 cups kernels)
1/4 cup diced green onion
1/4 cup diced red bell pepper
1-2 tablespoons seeded, diced jalapeno
1/4 cup chopped cilantro
2 beaten eggs
(up to) 1/2 cup flour
few cracks black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
pinch salt
1/2 teaspoon sugar/honey (optional)

In a bowl combine roasted corn, green onion, red bell pepper, jalapeno and cilantro. Stir in beaten eggs.

Add 1/4 cup flour and stir. Add only as much flour is needed to hold ingredients together, up to 1/2 cup.

Season with black pepper, garlic powder, cayenne pepper and salt. Add sugar or honey if desired.

Heat olive oil in a skillet to medium. Pan should be hot, but not so hot the fritters will darken too quickly. Drop spoonfuls of batter to make fritters.

Cook slowly over medium heat until golden brown, crisp and cooked through. Allow to drain on paper towels.

Serve piping hot. Makes about 8 fritters.


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