Corn and Yellow Squash Fritters with Limey Pea Sauce
I find these fritters to be a wonderful starter or light dinner. The Limey Pea Sauce has great color and flavor.
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