summer corn fritters

Did you know Southern Ontario has a corn belt? The Great Lakes create a moderate climate that's perfect for growing corn. Sweet, versatile and amazing slathered in butter, it's a summer staple.

jojo's note: the fritters themselves coooould do with some more pepper and spices for a kick! as for the yogurt herb sauce, if you're making these fritters and don't have any chives / dill / parsley available, can substitute all of that with your favourite spices like smoked paprika.

Prep Time: 15 minutes

Total Time: 25 minutes

Serves 2-3

ingredients

for the fritters

  • ½ cup corn kernels (about 1 medium cob, shucked)

  • ½ cup grated yellow summer squash or green zucchini, squeezed dry on paper towel

  • ¼ cup finely diced red pepper

  • ¼ cup shredded mozzarella cheese

  • 1 clove garlic, grated

  • 1 egg, beaten

  • ¼ cup flour

  • ½ tsp baking powder

  • salt, pepper, spices!

for the yogurt herb sauce

  • ½ cup thick plain yogurt

  • 1 tbsp each chopped fresh chives and dill

  • ½ tbsp chopped tarragon or parsley

  • ½ clove garlic, grated

  • salt and pepper

steps

for the fritters

  1. Stir corn with squash, red pepper, cheese, garlic, and egg until well combined. Stir flour with baking powder, salt and pepper and sprinkle evenly over vegetable mixture; fold to combine.

  2. Heat large nonstick or cast iron skillet over medium heat. Add canola oil and butter. Spoon heaping tablespoonfuls of fritter batter into skillet; press gently with the back of a spatula to flatten.

  3. 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 9 fritters.

for the yogurt herb sauce

  1. Blend yogurt with chives, dill, tarragon, garlic, salt, and pepper. Serve with fritters.

tips!

  • to cut kernels from corn, place a smaller bowl inverted into a larger bowl; stand the corn on the smaller bowl, and use a knife to cut the kernels into the larger bowl

  • when grating squash, hold the end with a clean kitchen towel to help keep small knuckles away from the grater

  • fritters can be made ahead and reserved in refridgerator for 2 days. spread on a baking sheet and reheat for 5-7 minutes in a 350°F oven

Recipe from/inspired by: Longos' Summer 2020 Experience Magazine
summer corn fritters