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. (Had to turn the rewind button on, because the original recipe did not have all the ingredients.)
SOFTWARE
· 12 oz. corn kernels, sweet (can be frozen but thawed or from a can)
· 1 red onion, small, diced
· 1 red pepper, diced
· 1/2 c. flour
· 1 t. paprika, smoked
· 1 t. cumin, ground
· 1 t. baking powder
· 1/4 c. milk (optional, see Variants)
· 6 eggs, divided
· Black bean salsa
METHOD
1. Heat oven to 400 degrees.
2. In a large bowl, mix all the ingredients except for 4 eggs and the salsa. Those come later. Stir well until all 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 the fritters. Top with the salsa and then the cooked egg.
7. Enjoy.
VARIANTS
The fritters by themselves are pretty solid. You could swap out the salsa for a hollandaise sauce or guacamole. Experiment with different egg preparations. If you want them to be larger and a bit thinner, add the milk. They will spread out more during cooking and will need an extra 5 minutes in the oven.
