I whipped up a batch of savory corn fritters for lunch. They were such fun to eat - crispy fried edges, sweet corn kernels, with a nice hint of herbs and sharp cheddar cheese.
The idea to make fritters had come on gradually. We had grilled the six ears of corn we received from our CSA, Hearty Roots Community Farm, a few nights ago. I'd cut the kernels off the uneaten cobs with the intention of using it to make something tasty. We'd also received two gorgeous red peppers in that same haul of fresh veggies from the farm. But what to make to properly honor these fine summertime ingredients?
I found myself thinking about these delicious sweet corn fritters my mom used to make for breakfast. Fritters sounded fun, but I wanted to put a savory twist on them. So I looked around for inspiration. Food 52 offered an intriguing recipe for cheddar corn fritters but it seemed a lot sweeter than what I was looking for so after checking the Joy of Cooking (my fall back resource for any untried recipe), I decided to wing it.
The result was damn good, if I do say so myself. Not that I can take much credit, I feel like food more or less speaks for itself at this time of the year.
I served these crispy little corn zeppole with a big dollop of plain yogurt, a spoonful of mango ginger chutney and a very simple salad of fresh cucumbers and the first ripe tomatoes (which were amazing!) from our garden, tossed with olive oil, a splash of balsamic vinegar, salt and freshly ground pepper.
It was hard to stop eating them... Hope you enjoy!
Savory Corn Fritters
* 2-3 cups of cooked corn kernels
* 2 eggs, beaten
* 1 cup flour (or gluten-free flour if you can't eat wheat)
* 1 tsp baking powder
* 1 onion, chopped
* Large handful fresh herbs (cilantro, basil, parsley, thyme - whatever you have on hand), washed and chopped
* 1 red pepper, washed, de-stemmed, de-seeded and chopped
* 1/2 - 1 cup milk
* 1 cup sharp cheddar cheese, grated
* 1 tsp sea salt
* Several grinds fresh black pepper
* 1/2 - 1 cup canola or peanut oil for frying
1. Sautée the onion in some oil until translucent. In a medium-sized bowl, combine the corn, red pepper, onion, herbs, cheese, flour, baking powder, salt, pepper, eggs and milk. Stir until well mixed. If the batter does not seem wet enough, add more milk until the consistency is loose.
2. Add the canola or peanut oil to a large cast iron skillet and heat over medium high heat until a drop of batter sizzles when you drop it in. Drop the batter in one large spoonful at a time. Fry until brown, 2-3 minutes on each side. Remove from the pan and drain on a paper bag.
3. Serve warm with a dollop of yogurt or sour cream and a spoonful of chutney or applesauce.
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