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.
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.