Crispy on the outside, soft in the middle!
2 cups of corn (use fresh corn and boil)
1/4 cup all purpose flour (I used whole wheat flour)
1/4 cup of cornmeal (or seasoned breadcrumbs)
1 teaspoon of smoked paprika
1 egg (local is better!)
1 chopped green onion
1/2 cup grated Monterrey Jack cheese
1 heavy handful of chopped cilantro (can’t get enough of this herb!)
Juice from 1/2 of a lime
Salt and fresh cracked pepper to taste
The first step is to boil corn and then shave kernels off the cob. Combine all ingredients in bowl and mix well. If mixture is too dry – add a touch of water. (The corn coming right out of the water after cooling should help with the liquid content.) Form mixture into patties and brown on both sides in a pan on the stove. Then transfer fritters to a preheated oven at 350 for 25 minutes. Garnish with fresh toppings such as sour cream, jalapeño, and green onions. These are a home run served with local pulled pork!
This recipe comes from Ithaca Farmer’s Market fan Ashley Smith. She shops locally and documents her healthy creations on Instagram at @dynamic_duo_nutrition. Enjoy the corn fritters!