Vegetable Fritters

Wednesday, October 14, 2015

Courtesy of: Ross Dilley of Hollyhock Hill Catering 

​Corn Fritters

Friday, August 14, 2015

Recipe adapted from Joanna Caley

1/2 cup all-purpose flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. cumin
1 egg
1/4 cup milk
1 Tbsp. melted butter
1 1/2 cups corn kernals (2-3 ears)
1/4 cup scallions, chopped
3 Tbsp. oil

Combine dry ingredients and set aside. In a large bowl, beat egg, milk, and melted butter until combined. Add dry ingredients and mix to combine. Allow the batter to set for about 30 minutes.

Cut corn off the cob. Add corn and scallions to the batter and fold in.

Heat the oil in a large skillet. Place approximately 1/4 cup of batter in the pan and spread out to form a cake. Repeat until pan is full without the fritters touching. Fry until the cake is set and the bottom is browned. Flip cakes over and cook until other side is browned. Remove and keep warm. Repeat with remaining batter.

Serve immediately!

Makes approximately 8 corn fritters.

Go Back


green beans celebration cranberry cantaloupe zucchini fennel bulb beet pancake pesto Rice wine vinegar jack cheese mustard greens blueberry strawberries shrunken heads oats conserve Leek bread pudding Poblano Chili Shitake Mushrooms casserole sherry chorizo Spinach shelling pine nuts chives fennel green pepper chocolate beer vegetable leeks habanero bacon bean pudding radishes celery hearts sweet butter hazelnuts creme fondue pork chop roasted fritters lettuce Greens sauce capers barley chiles autumn basil pecans egg noodles chicken sandwich Beans Salsa maple scapes latkes anise coeur a la creme couscous brown sugar apples rouille bok choy Vegan maple syrup heavy whipping cream cointreau fraiche cream cheese Farmers' Market rhubarb pork curry tortillas blue cheese coriander onions chilies wasabi snow peas Cranberry Beans bell pepper spiced winter squash flank steak feta buckwheat pecan celery root panzanella gruyere mint parmesan sunchokes Squash flank absinthe scallions plum tomatoes frittata almond milk egg tomatoe carrot tops sesame goat Cheese pears biscuits paste dilly beets radish stuffing chili peppers Side carrot top gorgonzola potatoes pie turnips sweet potato parmigiano slaw yellow onion plum kirsch buttermilk okra bosc kalamata tomato corn pie tomato juice Jerusalem artichoke strawberry Eggplant tomato cake pasta Swiss Chard swiss Red Onion Chevre reggiano Tomatoes Apple Recipes sausage pineapple lemon grass cucumber chimichurri garlic imam peppers pumpkin berry dijon gouda Potato bulgar nectarine sour fritter Cider peas Spread almonds caesar artichoke arugula vanilla wafers mushrooms plums collins Bread asparagus jam anchovy wheat flour kohlrabi yogurt shallots beet greens poblano cornmeal chili jack muffins sandwiches compote hickory walnuts strata crisp olives chicken dinner salad Butternut bayeldi Tomatillos cream ramps watercress Kale polenta sour cream gratin baby bok choy chimmichurri honey coeur pickled cheese melon shitake onion bruschetta Drinks bbq spring eggs coconut milk Salad gazpacho daisy celeriac prosciutto knots walnut oil syrup baguette carrots wrap bloody mary turnip remoulade verde fennel seeds tostadas cauliflower meatballs cilantro vinaigrette thai chipotle peach tenderloin mushroom Corn steak shiitake vegetarian gin kluski pepper dill cockaigne spelt tuscan bulgar wheat beef crepes white beans Dressing carrot fronds Soup tart currants