Corn Fritters

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Corn fritters! Seems we can’t get enough corn lately. Every year when late summer hits I feel like a scramble to get in all the summer recipes. The sudden feeling that in the blink of an eye fresh garden tomatoes, corn, zucchini, and more will be gone has me in a frenzy. A fire gets lit that has me making any and all recipes that celebrate summer produce.

It’s not that I don’t know summer will come to an end. Happens once a year every year. But without fail every year as August comes to an end, I go crazy planning summer recipes for like every meal.

This year I feel like we are really having a moment with corn. Last year was zucchini. It was in everything we made. We couldn’t eat what we grew fast enough. And to be honest, I think we overdid it. It wasn’t until probably deep into winter that I started wanting to buy it from the market again. Anyway, this year we are all about corn. But because we don’t grow a ton of it, we don’t overdo it.

We’ve been loving corn in salads, a street corn salad, and in these southwest veggie fritters. but these fritters are one of my favorites. They are also so easy, just make a batter, add some corn, herbs, and cheese, then fry. I usually double the recipe too and put some aside before I add salt so I can give them to the baby. A lot of fritters are cooked in a good amount of oil, but I find with these you just need a couple of tablespoons and you can still get a crispy outside without using glugs and glugs of oil.

This recipe is

• Savory
• Quick and simple
• Filled with corn, fresh herbs, and cheese

These corn fritters are easy to whip up and are made with only a handful of ingredients. You used drained canned corn, but fresh corn works too. Plus some fresh herbs, I love cilantro, but a cilantro and parsley mix would be good too. And cheese. I’ve used a cheddar mix, pepper jack, and Monterey jack. I don’t think you can go wrong with the cheese you choose for this one. A little yogurt or avocado on top is delicious! They are great on their own but we often serve them with some grilled shrimp and a little side salad. That’s been one of my favorite summer meals this year.

Before summer is up, make sure to give these recipes a try. They celebrate the summer flavors beautifully!

Mexican Street Corn Salad. Even though this one is all about corn, we will definitely be making it year-round. Works great as a dip too!

This Roasted Tomato and Feta dish is the perfect summer appetizer. Roasted tomatoes with a big block of feta cheese. All broiled to perfection. Then dipped into with fresh bread. Yes, please!

This Vegan BLTA Salad, featuring you guessed it, CORN! Another favorite and heavily repeated meal this summer.