Corn and Yellow Squash Fritters with Limey Pea Sauce
Golden, crispy fritters packed with sweet corn and tender squash get a bright lift from the tangy limey pea sauce. These make a perfect summer starter when the vegetables are at their peak, or serve them as a light dinner with a simple salad.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4 servings
Ingredients
- 1 teaspooncanola oil
- 2 3/4 cupsfresh or frozen corn kernels
- 1 1/4 cupsfinely chopped yellow squash
- 1/4 cupchopped green onions (white and light green part only)
- 3 largeeggs (lightly beaten)
- 1/4 cupplain cornmeal
- 1/2 teaspoonbaking powder
- 1/2 teaspoonKosher salt
- 1/4 teaspoonfreshly ground black pepper
- 2 tablespoonscanola oil (enough to coat bottom of pan completely)
Limey Pea Sauce
- 1 1/2 cupsfresh cooked peas or frozen thawed
- 1 tablespoonminced jalapeno
- 3 tablespoonsplain Greek yogurt
- zest of one lime
- 1 tablespoonfresh lime juice
- 1/2 teaspoonKosher salt
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat 1 teaspoon of oil over medium-high heat. Add the corn and squash and cook, stirring, about . Transfer to a large bowl and cool for .
- 2
Stir in onions, eggs, cornmeal, salt, and pepper. Let the mixture sit for , stir before cooking.
- 3
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, , and flip. Finish cooking on the other side. Another .
- 4
Mix all pea sauce ingredients in a food processor. Serve over cakes.
Chef's Notes
Copyright: Chef Laura Bonicelli