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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! 

Corn Fritters Frying

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.

Stirring Corn and Onion
Mixing Fritter Batter

About Limey Pea Sauce

Dropping fritter in the pan

 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.

Peas In Processor
Processed Peas

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Step by Step Instructions

Corn and Squash Fritters

Corn and Yellow Squash Fritters with Limey Pea Sauce

Chef Laura Bonicelli
5 from 1 vote

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course
Servings 4
Calories 233 kcal

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
  • 2 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
  • =====Lime Pea Sauce====
  • 1 1/2 cups fresh cooked peas or frozen thawed
  • 1 tablespoon minced jalapeno
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon fresh lime juice
  • 1 teaspoon grated lime zest
  • 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.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 233kcalCarbohydrates: 38gProtein: 12gFat: 6gSaturated Fat: 1gCholesterol: 94mgSodium: 836mgPotassium: 490mgFiber: 7gSugar: 8gVitamin A: 775IUVitamin C: 35mgCalcium: 54mgIron: 2mg
Keyword Vegetarian
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