Rewind - Sweet Corn Fritters

Instead of the black bean salsa, I find guacamole to be an awesome substitute. If that’s your kind of thing.

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.