Summer Corn Fritters
Serves 4 to 6
1 cup corn kernels (about 2 medium cobs, shucked)
1 cup grated yellow summer squash or green zucchini, squeezed dry on paper towel
1/2 cup each finely diced red pepper and chopped green onion
1/2 cup shredded mozzarella cheese
2 cloves garlic, grated
2 Longo’s Enriched Coop Eggs, beaten
1/2 cup Longo’s Organic All Purpose Flour
1 tsp baking powder
1/2 tsp salt
4 tsp each Longo’s 100% Pure Canola Oil and Longo's Country Churned Salted Butter (approx.), divided
1 cup thick plain yogourt
2 tbsp each chopped fresh chives and dill
1 tbsp chopped fresh Longo’s Tarragon or Parsley
1 clove garlic, grated
1/4 tsp each salt and pepper
- •Stir corn with squash, red pepper, onion, cheese, garlic and egg until well combined. Stir flour with baking powder, salt and pepper and sprinkle evenly over vegetable mixture; fold to combine.
- •Heat large nonstick or cast iron skillet over medium heat. Add 2 tsp each canola oil and butter. Spoon heaping tablespoonfuls of fritter batter into skillet; press gently with the back of a spatula to flatten.
- •Cook for 3 minutes per side or until golden brown. Keep warm on baking sheet in (175°F) oven while repeating with remaining oil, butter and batter to make about 18 fritters.
- •YOGURT HERB SAUCE
- •Blend yogourt with chives, dill, tarragon, garlic, salt and pepper. Serve with fritters.
A dash of advice
- Protein 10g
- Fibre 2g
- Fat 14g
- Sugar 2g
- Carbs 6g
- Sodium 460mg