When locally produced corn is in abundant supply, I will typically buy it in bulk, shuck it from the cob, and freeze for future use in soups, salads, and fritters. While warm corn fritters are absolutely delicious to have on their own, they are also a nice addition to steamed or raw vegetables as part of a complete meal.
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Lunch: Corn fritters with green onions and tarter sauce.
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Corn Fritters
2 c sweet corn
1/4 c chopped leeks
1 tsp minced garlic
1/2 c flour
1/2 c cornmeal
1/2 c water
1/4 tsp salt
1/4 tsp pepper
Heat safflower oil in wok. Drop desired dollop of batter into heated oil. Cook on both sides until golden brown. Remove from wok and allow excess oil to absorb into paper towel. Serve with vegan tarter sauce, ketchup, or chutney preserves.
oh this looks great!
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