When local corn arrives on farm and market stands, it’s a sure sign summer is in full swing.
Few local vegetables can round out a casual summer meal better than sweet corn.
Coming from a family of serious corn aficionados, I find it hard to buy, or cook, just a few cobs.
I inevitably end up with more than I need and that begs the question: What to do with the leftovers?
Today’s recipe is perfect when you find yourself with a few leftover cobs of corn. These easy fritters can work as a side dish to just about anything that comes off the grill and they would be a nice addition to a casual summer brunch.
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published July 28, 2018. Enjoy!
3 cups (750 ml) of corn, fresh or frozen (thawed)
1 cup (250 ml) grated carrot 1 cup (250 ml) grated zucchini
2 green onions chopped
1 cup (250 ml) whole wheat flour
2 eggs, lightly beaten
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) chili powder
1 tsp. (5 ml) salt
¼ tsp. (1 ml) pepper
½ cup (125 ml) milk
¼ cup (60 ml) vegetable oil
In large bowl, combine corn, carrot, zucchini, onions, flour, eggs, baking powder, chili powder, salt, pepper and milk. Stir to combine.
Place 1 tbsp. (15 ml) oil in large non-stick frying pan over medium-high heat.
Spoon ¼ cup of batter into pan, four times, forming 4 fritters.
Cook 5 to 7 minutes per side. Transfer to baking sheet and keep warm in oven.
Repeat with remaining batter and oil.
Serve with sour cream on the side.