Vegetable Fritters

Wednesday, October 14, 2015

Courtesy of: Ross Dilley of Hollyhock Hill Catering 

​Corn Fritters

Friday, August 14, 2015

Recipe adapted from Joanna Caley

1/2 cup all-purpose flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. cumin
1 egg
1/4 cup milk
1 Tbsp. melted butter
1 1/2 cups corn kernals (2-3 ears)
1/4 cup scallions, chopped
3 Tbsp. oil

Combine dry ingredients and set aside. In a large bowl, beat egg, milk, and melted butter until combined. Add dry ingredients and mix to combine. Allow the batter to set for about 30 minutes.

Cut corn off the cob. Add corn and scallions to the batter and fold in.

Heat the oil in a large skillet. Place approximately 1/4 cup of batter in the pan and spread out to form a cake. Repeat until pan is full without the fritters touching. Fry until the cake is set and the bottom is browned. Flip cakes over and cook until other side is browned. Remove and keep warm. Repeat with remaining batter.

Serve immediately!

Makes approximately 8 corn fritters.

Go Back


sausage nectarine conserve Bread chili chorizo snow peas slaw syrup Dressing habanero pork chop olives blueberry celery hearts fennel bulb sauce brown sugar cilantro gouda yogurt peppers buckwheat beer green pepper spelt parmesan frittata tenderloin crisp tuscan kalamata apples pasta Potato pancake mushroom cake yellow onion egg noodles lettuce daisy flank steak pecans kohlrabi zucchini mustard greens plums berry pineapple bayeldi gazpacho cheese walnut oil sweet celebration egg pudding curry sandwich swiss Apple Eggplant celeriac pepper fritter Cranberry Beans stuffing honey shallots Side Rice wine vinegar buttermilk tostadas Chevre flank hazelnuts kluski dill pumpkin gin meatballs crepes vinaigrette pecan fritters pine nuts wrap Spinach carrot top goat Cheese coeur a la creme verde couscous carrots pork spring dilly cockaigne Shitake Mushrooms fondue tortillas steak Drinks cream cheese bosc melon remoulade potatoes sesame ramps Farmers' Market Recipes chocolate maple caesar tomato bulgar wheat parmigiano wasabi biscuits Spread Corn shrunken heads strawberries latkes tart watercress jack cheese scallions cointreau lemon grass almond milk chilies polenta cantaloupe white beans chicken dinner salad sandwiches gruyere onion pie arugula sour pesto cauliflower green beans barley compote Swiss Chard beet greens Vegan bruschetta peas absinthe poblano chimichurri Salsa radish anise thai kirsch beef bell pepper leeks bacon cream bok choy tomato juice blue cheese casserole butter vanilla wafers beets Red Onion Butternut fennel seeds muffins coeur oats cucumber shiitake shelling creme prosciutto imam collins coriander Squash dijon artichoke okra maple syrup basil pears bloody mary garlic Salad jam scapes Beans cranberry onions paste wheat flour pickled cornmeal baguette asparagus tomatoe Poblano Chili plum tomatoes eggs bread pudding bbq anchovy feta sour cream vegetarian knots mint Tomatillos panzanella beet chicken carrot tops jack turnip heavy whipping cream currants bulgar sunchokes radishes Leek Cider tomato corn pie sherry turnips baby bok choy almonds bean chives chili peppers strata rhubarb spiced winter squash reggiano vegetable capers fennel walnuts sweet potato Soup gorgonzola celery root Jerusalem artichoke Kale Tomatoes strawberry coconut milk hickory gratin carrot fronds rouille autumn roasted chiles shitake peach mushrooms fraiche Greens chipotle chimmichurri plum