The salsa that never happened last week left us with some corn in the fridge. What to make, what to make? I found a recipe for corn fritters and decided – aha! – this would be dinner. And it was delicious.
These turn around pretty quickly. I kinda forgot to make anything else to go with the fritters, but they’re pretty filling and I made up for it with dessert. Next time I’d have these with the suggested salad. Or maybe tomato soup? Maybe some shrimp and tomatoes?
Threw in some green onions, too, because somehow they make any meal look better.
Serves 2 or 3 (Supposed to yield 16 fritters, but I think I made my fritters a bit big or thick)
- 1/2 cup quick-cooking polenta (or fine-ground cornmeal)
- corn kernels from 3 ears of corn
- 1 small shallot, diced
- 1 small jalapeño, diced, seeds removed
- green onions
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup full-fat Greek yogurt
- 1 1/2 tablespoons olive oil (and some more for frying)
- 2 eggs
- goat cheese
Use a fork to mix polenta and the corn kernels in a bowl. Add the salt, pepper, Greek yogurt, olive oil and an egg. I diced and added the shallot and jalapeño last because shallots and onions always make me cry. Sometimes I have to run away from the kitchen for a moment to get it together. Keeping an unlit match between your teeth during this process usually helps with the kitchen tears, but not every time!
Anyway, mix everything together in the bowl. Here’s where I added that second egg because the batter looked a little too thick. Maybe it’s not totally necessary.
Turn up the heat on a cast iron skillet to medium. Chop up a couple green onions while you’re waiting for the heat to get there. Drizzle some olive oil on the skillet.
Scoop up two tablespoons of the batter for your first fritter, and put it on the skillet. Flatten it out a bit with the back of a spoon. Do the same for two more fritters. Let them all cook for two to three minutes. Then, flip them over and give them another minute or so. Done! Now plate those fritters and repeat these steps with the rest of the batter.
With the fritters on a plate, sprinkle some green onions over them. Instead of sour cream, I dressed up the fritters with a little goat cheese. So good!