Prep time:
|
Cook time:
|
Total time:
40 minutes
This recipe is so simple that you'll need to make it only once before you know it by heart. And you're going to be glad that Corn Fritters are in your recipe repertoire because these crispy little beauties - the colors remind me of confetti - can be enjoyed in so many ways. Serve these fritters with fried eggs for a satisfying breakfast or dinner. Whip up a batch as a quick side for grilled meats. Or top your fritters with salsa and sour cream for game-day snacks. Touchdown!
Ingredients
- 2 cups fresh or frozen (thawed) corn
- 2 eggs
- ½ cup Bubbies Kosher Dill Relish, drained of brine
- 2 tbsp créme fraiche
- 2 scallions, finely chopped
- ⅓ cup red pepper, finely chopped
- ½ cup cornmeal
- ¼ cup flour
- 3 Heirloom tomatoes
- 2 garlic cloves
- 1 tbsp fresh basil
- ½ cup homemade aioli or mayonnaise
- 1 tsp freshly squeezed lemon juice
- Olive oil
- Salt and pepper
Directions
- Preheat oven to 400 degrees.
- Cut tomatoes in half and place on a parchment-lined baking sheet with garlic cloves; drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 20 minutes.
- Remove from oven and let cool.
- Remove skins from tomatoes and place in a bowl with garlic, basil, mayonnaise and lemon juice.
- Use immersion blender to blend until smooth.
- Taste and adjust seasoning if necessary, then refrigerate.
- Combine corn, eggs, relish, crème fraiche, scallions, red pepper, cornmeal, and flour together. In a heavy skillet heat olive oil.
- Spoon batter into skillet, 2-3 tablespoons per corn cake.
- Cook until golden brown on each side, about 3-4 minutes per side.
Related Recipes
Sign up & stay up-to-date on what's new from Bubbie's Kitchen!
You can unsubscribe in one click, and we will never share your e-mail address.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Follow Bubbie on Social!
