SERVES 4 TO 6
These corn fritters are a delightful blend of sweet corn flavor and crispy crunch. During the summer, you might want to try this recipe using fresh corn off the cob.
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
1 CUP THAWED FROZEN SWEET CORN
½ CUP WHOLE WHEAT FLOUR
¾ TEASPOON BAKING POWDER
⅛ TEASPOON SALT
½ CUP UNSWEETENED ALMOND MILK
1 TABLESPOON APPLE CIDER VINEGAR
3 TABLESPOONS FRESH CHOPPED CHIVES
FRESHLY GROUND BLACK PEPPER
1. Preheat oven to 350°F.
2. Line a baking sheet with foil.
3. In a heavy skillet, heat 1 tablespoon of oil and then add the corn. Cook the corn for 2 to 3 minutes, until heated through.
4. In a mixing bowl, whisk together the flour, baking powder, and salt.
5. Beat in the almond milk, cider vinegar, and chives, and stir in the cooked corn. Season with pepper to taste.
6. Add the remaining tablespoon of oil to the skillet and reheat over medium-high heat.
7. Spoon the corn mixture into the skillet by heaping tablespoons, leaving at least 1 inch between the fritters.
8. Cook for 2 to 3 minutes per side, until lightly browned.
9. Transfer the fritters to the baking sheet and bake for 5 to 10 minutes, until crisp.
10. Drain fritters on paper towels and serve hot.