By: Chef Laura Bonicelli
My grandmother used to make a version of Corn Squash Fritters using canned cream corn. I loved them, but fresh corn takes them from tasty to amazing! Buy your corn at your favorite Farmers Market!Â
About Fritters
Corn fritters originated in Native American cuisine and became a part of Southern United States culinary culture. Served sweet or savory, they lend themselves well to butter, syrup, aioli, and in this case, we serve our Corn Squash Fritters with Limey Pea Sauce.
About Limey Pea Sauce
 The one frozen vegetable I always have in my freezer is peas. I blanch and freeze them by the bushel when I can get them at the farmers market, and I buy organic peas from the freezer section of the grocery store. They make a great sauce or addition to soups and pasta.
If you want more recipes Join The Club!!!
If you are having problems with access: Log in or Join Here!
Step by Step Instructions
Corn and Yellow Squash Fritters with Limey Pea Sauce
Equipment
- cast iron skillet
Ingredients
- 1 teaspoon canola oil
- 2 3/4 cups fresh or frozen corn kernels
- 1 1/4 cups finely chopped yellow squash
=====
- 1/4 cup chopped green onions white and light green part only
- 3 large eggs lightly beaten
- 1/4 cup plain cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
=====
- 2 tablespoons canola oil enough to coat bottom of pan completely
=====Limey Pea Sauce=====
- 1 1/2 cups fresh cooked peas or frozen thawed
- 1 tablespoon minced jalapeno
- 3 tablespoons plain Greek yogurt
- zest of one lime
- 1 tablespoon fresh lime juice
- 1/2 teaspoon Kosher salt
Instructions
- Heat 1 teaspoon of oil over medium-high heat. Add the corn and squash and cook, stirring, about 2 minutes. Transfer to a large bowl and cool for 10 minutes.
- Stir in onions, eggs, cornmeal, salt, and pepper. Let the mixture sit for 5 minutes, stir before cooking.
- Heat 2 tablespoons of oil in a skillet over medium heat. Drop the batter by 1/4-cupfuls into the skillet, flatten slightly with a spatula. Cook until browned on one side, 2 - 3 minutes, and flip. Finish cooking on the other side. Another 2 minutes.
- Mix all pea sauce ingredients in a food processor. Serve over cakes.
Print - members only. Please log in or JOIN HERE!
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Tangy Fermented Red Salsa and Cucumber (Pickles)
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Vegetarian Chickpea Tagine
Take me to the lesson... Vegetarian Chickpea Tagine A vegetarian tagine is a delicious type of comfort food. I love the subtle spiciness of this dish and the tanginess of the preserved lemon. tagine or a Dutch oven with lid 1 1/2 tablespoons extra-virgin olive oil1...
Cashew Cream (plus options)
Take me to the lesson... Cashew Cream (plus options) Cashew Cream is a nutritious and neutral-tasting substitute in savory dishes for heavy cream. blender 1 cup raw unsalted cashews2 cups warm water Soak the cashews in water for a minimum of four hours. They will be...
Sun-Dried Tomato Artichoke Spread
Take me to the lesson... Sun-Dried Tomato Artichoke Spread A zingy version of an American favorite. 4 ounces grated Asiago cheese1 tablespoon minced chives -- or tarragon (or tarragon)1 teaspoon minced thyme leaves3/4 cup mayonnaise1/4 cup sour cream1 generous pinch...
Recent Comments