These fritters remind me of a kid with the ingredients but appeal to adult me in the variety of usages they have. Whether as a side dish or part of the main course, the sweet corn comes through and adds a great texture to any meal. Pairing them up with black bean salsa and eggs makes a great brunch.
SOFTWARE
· 12 oz. corn kernels, sweet (can be frozen but thawed or from a can)
· 1 red onion, small, diced
· 1 red pepper, diced
· 3 1/4 oz. flour
· 1 t. paprika, smoked
· 1 t. coriander, ground
· 1 t. baking powder
· 6 eggs, divided
· Black bean salsa
METHOD
1. Heat oven to 400 degrees.
2. In a large bowl, mix together all the ingredients except for 4 eggs and the salsa. Those come later. Stir well until all of the flour is incorporated and your batter is thick but pliable.
3. On a baking tray covered with parchment paper, portion out the dough into 8 servings, flattening slightly into almost a pancake-like form.
4. Bake for 20 minutes or until lightly browned and firm.
5. In a separate skillet, cook the remaining eggs to your liking (poached or sunny side up works well).
6. On a plate, place 2 of the fritters. Top with the salsa and then the cooked egg.
7. Enjoy.
VARIENTS
The fritters by themselves are pretty solid. You could swap out the salsa for a hollandaise sauce or guacamole. Experiment with different egg preparations.
