These tasty treats made a satisfying breakfast, but they’d be just as good for lunch or dinner, or even broken up in a salad.
½ cup frozen corn, thawed
1 TBLSP finely chopped shallots (use green onions if you’re out of shallots)
Pinch dried chives
1 clove garlic, diced finely
1 TBLSP coriander or parsley leaves, chopped finely
2 TBLSP flour (I use all-purpose, but brown rice works just fine, too)
2 TBLSP corn meal
2 TBLSP water (more or less)
Freshly ground black pepper to taste
Salt to taste
- Combine all ingredients until you have a batter that’s loose, but firm enough to plop in a blob onto a hot skillet. It will be quite chunky.
- Heat a non-stick skillet on medium heat and spray it evenly with vegetable oil (or brush it with a thin layer of veggie oil).
- Drop enough fritter batter into the skillet to make a 3- or 4-inch fritter. It should be fairly thin, almost like a pancake, because you want it to cook through to the middle. Cook until the bottom is a golden brown and firm to the touch.
- Flip the little darlings over and cook the other side until golden.
Serve with savory sauce. I used left-over pineapple dressing in this image, but chutney, ranch dressing, fig tapenade, banana ketchup—just about any savory sauce would be yummy.