Friday, July 22, 2011
I headed to the farmers market with $20 in hand. I had to practice some restraint because I could easily drop $100 on food, no joke. The markets in upstate NY are pretty abundant this time of year, compared to say, January where potatoes and cabbage are your only choices. I picked up a couple ears of corn, a bunch of radishes, arugula, a quart of peaches, basil, parsley, some local bread and fresh mozzarella for $17! Shazzam!
These fritters are super easy, they take less than 10 minutes to throw together and another 10 to cook.
Corn fritters (makes 6-8 3" fritters)
1/2 c. flour (I used white spelt, but you could use all purpose)
3/4 c. cornmeal
3/4 t. salt
1/2 t. baking powder
1/2 t. cumin
1/4 t. smoked paprika
1/2 c. almond milk (or soymilk, rice milk.. or just plain 'ol milk)
1/4 c. water
2 c. fresh corn
3 scallions, sliced
1/3 c. cilantro, chopped
1 small jalapeno, minced
grapeseed oil (or any neutral oil) for frying
Combine the flour, cornmeal, salt, baking powder, cumin, and smoked paprika in a large bowl. Stir in the almond milk and water, creating a smooth batter. Fold in the corn, jalapeno, scallion and cilantro.
Heat a cast iron skillet or non-stick pan over medium high heat. Add 1 T. of oil. When the oil is hot drop 3-4 large spoonfulls of batter into the pan. Cook 3-4 minutes or until the bottom is lightly browned. Flip and cook an additional 3-4 minutes. Trasfer to a plate line with a paper towel to absorb any extra oil. Repeat with the remaining batter.
You could serve these as an appetizer or alongside a hearty bowl of black bean soup or chili. I threw together a simple arugula salad with some radishes that were part of my farmers market loot.