Corn is quintessential to summer. We are lucky because there are so many great frozen corn kernels on the market, so it is easy to enjoy this recipe all year long. Having said that I like to make these fritters during the summer and freeze them for later. I added the spinach to add some nutrients and a pop of color.

I like to serve this with sour cream that I’ve stirred some hot sauce into, but chipotle ranch dressing is great too. Finally I sprinkle beautifully sliced green onions over the top, but chopped cilantro adds another layer of flavor.

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Corn Spinach Fritters

A great way to utilize all the corn of the season. These freeze well so you can feel summer all year long.

Course: Everything Else

Cuisine: American

Keyword: Corn, spinach

Servings: 16 Lg. Fritters

Ingredients

• 3 Cups Fresh or frozen Corn Kernels
• 3 Cups Fresh Baby Spinach
• 1 Cup All-Purpose Flour
• 1 tsp. Baking Powder
• 1/2 tsp. Smoked Paprika
• 1/2 tsp. Garlic Powder
• 2 tsps. Kosher Salt
• 1/2 tsp. Fresh Ground Black Pepper Use cayenne for some heat
• 2 Lg. Eggs, whisked together
• 1/3 Cup Whole Milk
• 1 Cup Shredded Sharp Cheddar Cheese
• 1/2 Cup Sour Cream
• 1/2 tsp. Chili Sauce, such as sriracha
• Sliced Green Onions, for garnish

Instructions

• If you are using frozen corn, please thaw it and dry well.

  In a large bowl whisk together flour, baking powder, paprika, salt & pepper.
• In a separate bowl whisk together eggs, milk and cheese.

  Add corn and spinach to flour bowl and then gradually pour egg mixture over and fold to incorporate well.
• Heat cast iron skillet then add 1 Tbs. oil and heat.

  Measure out 1/3 cup of batter, for each fritter, and place in pan. You should be able 4to do about 4 fritters at a time.

  Press each fritter down gently and cook for about 3 minutes per side. you want a golden brown and crispy fritter.
• Mix together sour cream and sriracha, as a dip. Serve with fritters.

  Serve fritters on a platter sprinkled with sliced green onions.