I love me a good sando, so of course I thought, I've got to incorporate this into a some sort of delicious patty. I've made plenty variations of veggie burgers...some with lentils, mushrooms, quinoa and other texturizing ingredients, but I wanted to make a dish that didn't hide the shapes and texture of these really crunchy, sweet and beautiful cobs of corn! I'm probably the only person in the world who thinks kernels of corn as beautiful, but hey...just let those pictures speak for itself! Am I right?!?
This fritter was ridiculously easy to make! The sad news is that I had a hard time keeping the fritter "patties" together. Adding a bit more flour and perhaps beating the egg instead of incorporating may have helped. But let's face it 4 cobs of corn is A LOT, maybe for for 2-3...just to be sure you get that awesome, fresh, crunchy flavor, but have better shape to your fritters!
I added a little kick of jalapeño, feel free to add another source of heat...like chili powder or serrano chilies. I also added 2 types of cheese, since I had sharp cheddar and extra sharp white cheddar on hand...but again any cheese you have to grate will be a great binding agent and make it creamy!
I piled these fritters high on a bed of salad and then, later for dinner, in a soft roll, with smash avocado, salad and feta. Pair the fritters by themselves with a dipping sauce or aioli..inspiration for my next post!
Jalapeño, Cheddar and Corn Fritters
Kneading Sass original
Ingredients:
- 4 ears of corn, cut from cob
- 1/2 red bell pepper, diced
- 1 medium zucchini
- 1 bunch cilantro, chopped
- 3 green onions, sliced
- 1/3 cups cheddar, grated
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil
Directions:
1. Remove corn kernels but cutting from cob. Cut kernels over a bowl to make it easier on yourself in catching all of the kernels! (Clearly, I did not do that!) Place in a bowl.
2. Add red bell pepper, zucchini, cilantro, green onion, jalapeño to bowl of corn. Note: I chopped my jalapeño on a separate cutting board (plastic) to avoid getting my super, nice, wooden one all peppery from the juices!
3. Add in beaten egg, flour and spices. Mix well. Fold in cheese.
4. Make sure batter is cool. Making "patties" at room temp will make it more likely to fall apart when cooking. Pop batter into the fridge for an hour or a few minutes the freezer if you're in a hurry. Making this batter the night before is advised! (Super great for meals later in the the week or next day!)
5. Heat oil in skillet on medium heat. Once pan it warm, use a tablespoon scoop and place 3-4 "patties" in skillet. Make sure not to overcrowd them. Note: Too high of heat and you'll: burn the bottoms and/or kernels will begin popping away like popcorn!
6. Cook each side, 2-4 minutes, or until brown and crispy. It helps to flatten tops of these patties with back of your spoon.
7. Once cooked through, carefully use spatula to spoon fritter onto a plate to cool. Once fritters are cooled, it is much easier to handle them and they are less fragile!
8. Top it on a salad, serve it with a dipping sauce/aioli or make into a meal!
This recipe makes 14-16 corn fritters!
