SUMMER CORN FRITTERS
RECIPE TYPE
Vegetarian
SERVES
4 to 6
Prep time: 15 min
Total time: 27 min
Ingredients
INGREDIENTS
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 |
Pinch pepper |
4 tsp each Longo’s 100% Pure Canola Oil and Longo's Country Churned Salted Butter (approx.), divided |
Yogourt Herb Sauce: |
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 |
Directions
DIRECTIONS
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
NUTRITIONAL INFORMATION
Protein 10g | Fibre 2g |
Fat 14g | Sugar 2g |
Carbs 6g | Sodium 460mg |
