Crispy Corn Fritters

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds well.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor.

Drain the corn and dry it with a kitchen towel.

Dice the red bell pepper and slice the scallions.

Mince the parsley leaves.

In a mixing bowl, sift together the flour and baking powder.

Add a pinch of salt and some black pepper, then whisk together.

Mix in 1 large beaten egg, 1/3 cup whole milk, and a drizzle of olive oil to create a thick batter.

Add the diced bell pepper, sliced scallions, and chopped parsley to the batter.

Stir in the drained corn and mix well.

Heat a cast iron skillet over medium heat.

Spoon the batter into the skillet to form fritters, patting them down gently.

Cook the fritters for about 2 minutes on the first side, then flip and cook for 1 more minute until browned.

For the dipping sauce, combine 1 cup sour cream, zest of 1 lemon, and juice from half a lemon in a bowl.

Add remaining diced bell pepper, a half tablespoon of parsley, and a pinch of salt and pepper to the sauce, then mix well.

Plate the fritters and serve with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens