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!!!
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.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Chartichokes
Take me to the lesson... Chartichokes Chartichokes make a lovely simple snack or addition to any salad. I like them quite charred and love them as an afternoon snack 1 14- ounce can quartered artichoke hearts (drained and dried)canola cooking sprayseasoning salt (to...
Smoky Roasted Cauliflower with Pecan Pesto and Butter Beans
Take me to the lesson... Smoky Roasted Cauliflower with Pecan Pesto and Butter Beans I love Smoky Roasted Cauliflower with Pecan Pesto and Butter Beans served over nutty Basmati rice. The recipe makes extra pesto to serve alongside. The pesto is great to have on hand....
Buckwheat Almond Flour Pancakes with Berry Compote
Take me to the lesson... Buckwheat Almond Flour Pancakes with Berry Compote This recipe creates delicate and flavorful pancakes that will delight gluten-free and gluten lovers! pancake griddle or heavy skilletthin spatula - such as a fish turner Compote1 cup...
Recent Comments