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
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
Garden Focaccia
Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...
Red Pepper Hummus
Charred Red Pepper Hummus A rich smoky version of hummus. 2 red bell peppers======3/4 cup charred peppers (-- from charred peppers)3 1/4 cups canned or cooked chickpeas1/2 cup tahini1/2 cup extra-virgin olive oil1 lemon (juiced)3 cloves garlic (minced)1 teaspoon...
Recent Comments