for the most part, we have one vegetarian and one meat dish a day (not including breakfast) but i’ve been feeling like i need to shake up my vegetarian dishes. so i picked up Mark Bittman‘s How to Cook Everything Vegetarian and the first recipe that caught my eye was the corn fritters. little one and i just made cornbread so it seemed like a nice follow up. i mixed it up a little and used the cornbread mix (oops!) instead of cornmeal but it still turned out fine.
i didn’t want the fritters to sit in oil too long so i flipped them when a crust formed on each side, pat the oil dry and then baked them in the oven for a little while to fully cook the batter. they were super crispy and yummy. i mistakenly forgot the salt and pepper but it was fine without. i also think it pair well with a dollop of something creamy, like avocado.
next time i make it, i may flip the frying/baking sequence and have little one help me prepare the batter and put the batter on a baking pan. after it bakes for a little while, then i’ll fry them in less oil for a crispy outside. stay tuned!
- cooling rack (preferably attached to frying pan)
- baking pan
- parchment paper
- 3/4 cup cornmeal
- 1/2 cup gluten free all purpose flour
- 2 teaspoons baking powder
- salt & pepper
- 3/4 cup organic skim milk
- 1 Tbsp ground flaxseed + 3 Tbsp water
- 2 cups corn kernels
- vegetable oil
combine cornmeal, flour, baking powder in a large bowl. then add flaxseed mixture and milk until you reach a thick but smooth batter (add more milk if necessary). stir in corn kernels. preheat oven to 350 degrees F.
heat 1/2 inch oil in a frying pan on the stove. turn heat to medium high. when it reaches 350 degrees F, add a scoop of corn batter into frying pan and flatten to a 2-3 inch patty. once a pan-full of corn fritters are placed, start from the first one and flip carefully.
when you’ve flipped the corn fritters once on each side, remove the fritter from the frying and place on cooling rack on top of the frying pan to let it drop out excess oil. add another batch of corn fritters on the frying pan. place the fritters on the cooking rack on the baking pan and let it bake for 15-20 minutes. repeat for each batch of fritters.
serve while the fritters are warm and crispy.
original recipe from Mark Bittman‘s How to Cook Everything Vegetarian: Corn Fritters