These babies are surprisingly delicious and a must make! They are super versatile - enjoy them as a side dish, crumbled on top of a simple salad, or as a topping on pesto pasta or carbonara.
Serves: 7-8 fritters
1/2 cup all-purpose flour
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp ground cumin
1 large egg
1/4 cup whole milk
1 tbsp butter, melted
1 1/2 cup fresh corn kernels, cut from 2 ears of corn
1/4 cup green onions, finely chopped
3+ tbsp avocado oil, sub vegetable oil
Combine flour, salt, baking powder, and cumin in a medium bowl. In a separate bowl, whisk together the egg, milk and melted butter.
Stir wet ingredients into dry ingredients until just combined (don't over mix!). Let rest for at least 10 minutes while you chop the corn and green onions.
Fold in corn and green onions to the batter. The dough is pretty thick so don't be afraid to get in there with your hands!
Heat 3 tbsp of avocado oil in a large skillet over medium high heat. While it heats, form the batter into small patties, using about 2 tbsp per fritter. The batter is sticky so wetting your hands with a little water will help prevent sticking.
Add the fritters to the hot oil and cook for about 3 minutes per side, or until golden brown. You'll probably have to do a couple batches, so repeat with more oil until all fritters are cooked.
Enjoy these as a side dish, crumbled on top of a salad, or as a topping to a pesto pasta!
Be sure to take a pic & tag us in your creations @thepreppedpalate 📸