Prep 10 mins
Cook 5 mins
Leftover corn on the cob gets a starring role in these kid-pleasing, main-course dinner patties. Serve on whole wheat buns loaded with tomato slices and lettuce, or place on a bed of lightly dressed mixed greens and drizzle with salsa. From Today's Parent.
- 2 ears corn, cooked (or 1 cup/250 mL frozen corn kernels, thawed and drained)
- 1⁄4 cup fine cornmeal
- 1⁄4 cup whole wheat flour
- 1 teaspoon salt
- 1 pinch baking soda
- 3⁄4 cup cheddar cheese, grated
- 2 green onions, chopped
- 1 egg
- 1⁄4 cup milk
- 1 tablespoon olive oil
- Carefully slice corn kernels from leftover cobs and set aside. Then, in a medium bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn niblets and green onion. In a separate small bowl, combine egg and milk, and whisk until frothy. Add to corn mixture and combine well.
- Heat oil in a large frying pan over medium heat. To form patties, scoop batter 1/3 cup (75 mL) at a time and place in hot pan (a dry measure or ice cream scoop works well). Flatten patties slightly with the back of a large spoon; each should be about the size of a hamburger. Fry 5 to 6 minutes, turning halfway through cooking time, until patties are golden brown on both sides.
I enjoyed these tasty fritters with a mustard honey sauce. Thanks! Made for Veg. Swap Sept. 2013.
These were yummy but we felt that they needed a little more something? My DD thought they could have stood some saute onions and jalapenos with a dollop of sour cream as a garnish. I liked the crunch. Made for Veg*n Swap 28.
This was great! I added a little bit of diced fresh jalapeno and cooked them in small bite-sized pieces as an appetizer.