I think summer is my favorite season because of the vegetables. I never get tired of corn, tomatoes, summer squash, peppers or cucumbers. These simple corn fritters are the perfect way to highlight summer flavors and have the added benefit of being vegan. They can also easily be made gluten free by substituting rice or coconut flour, or your favorite flour alternative. I served them with chopped tomatoes, onions and some cilantro, but these would be delicious with a variety of toppings, from fried eggs at breakfast, to bacon jam and sauteed spinach or mashed avocado with a little sea salt and lime juice.
I brought these to a friend’s home on Sunday night and was told by one person that they reminded him of the fritters his Italian mother makes. If that doesn’t instill confidence in their deliciousness, I don’t know what will!
Summer Corn Fritters
In a pan over medium heat, fry the fritters in a thin layer of oil. To form the patties, drop scoops of the mixture, about 2 T. each, and flatten gently with a fork. Fry for about 2-3 minutes on each side, or until golden.
Makes about 18 fritters.
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