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
Roasted Brussels Sprouts
Take me to the lesson... Roasted Brussels Sprouts Roasting Brussels Sprouts brings out their natural sweetness. The lemon adds brightness and balances the Asiago. 1 pound Brussels sprouts2 tablespoons extra-virgin olive oil2 cloves garlic (minced)Kosher salt &...
Bonicelli Cranberry Nut Granola
Take me to the lesson... Bonicelli Cranberry Nut Granola Bonicelli's signature granola and also the first recipe Chef Laura wrote when she was 17 years old. 4 cups rolled oats2 cups sweetened coconut2 cups blanched slivered almonds2 cups whole raw cashews=====3/4...
Roasted Potatoes with Blue Cheese and Walnuts
Take me to the lesson... Roasted Potatoes with Blue Cheese and Walnuts Roasted Potatoes with Blue Cheese and Walnuts were an absolute favorite on my catering menus. 3 pounds small potatoes (halved)1 tablespoon olive oilfreshly ground black pepperkosher salt to...
Recent Comments