It all began when I shared this photo of my neighbor’s corn plants, proof that you can grow anything in containers!
My friend Bill inspired this post by mentioning corn fritters. I haven’t had them in so long! Over the weekend, I had some amazingly sweet corn leftover from the previous night’s dinner, I decided to make my beloved fritters. And no, I didn’t loot my neighbor’s bounty….
- 1 cup of leftover corn cut off the cob (about 2 ears)
- 1/4 cup finely diced red pepper (optional)
- 1/4 cup finely diced zucchini (optional)
- 1 tablespoon olive oil
- 2 large eggs
- 6 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter
1. Finely dice red pepper and zucchini and sautee in a small pan with 1 tablespoon of olive oil for about 5 minutes, set aside. Cut corn off cobs into a one cup measure.
2. Beat 2 eggs until light and add flour, baking powder, and salt. Fold in red pepper, zucchini, and corn.
3. Heat a skillet over medium high heat, add a tablespoon of butter, then drop 3 quarter cups of batter onto the skillet. Let cook for 5 minutes until golden brown, then flip and cook for another five. Repeat with the rest of the batter. Makes 6 fritters.