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
More Recipes
MM-Green Vegan Veggie Breakfast Muffins
MM-Green Vegan Veggie Breakfast Muffins These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe canola cooking spray1 medium red bell pepper (finely chopped)4 ounces crimini...
Fermented Peach and Tomato Salsa
By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...
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...
Recent Comments