As a general rule, anything is better when frittered. And way back, there used to be a Southern restaurant in Chicago that had these amazing deep fried corn fritters. While I’ve never been able to find anything as close to their recipe, I think these are still pretty delicious
Yellow Squash is one of those vegetables that seems to do really well in a supporting role with other main ingredients. It isn’t necessarily something I wouldn’t make on its own, but I seem to have a lot of recipes that use it as a filler of sorts.
Here in this corn fritter recipe, it helps with creating a chewy interior that would otherwise be taken up by a lot of breadcrumbs or dough. Because of the high water content, it also helps to keep the fritters moist throughout.
A little extra crunch, and some color, comes from the red pepper. If you want to give these a little more heft, you could substitute chunks of pepperoni in instead of the chopped red pepper.
The fritters themselves are really easy to make. The dip to go with them is even easier.
It’s just 1 avocado, about 1/4 cup of greek yogurt and a small handful of chopped cilantro. It’s so simple and tasty, I use it as a good all around dip with many other dishes.
- 2 Cups Corn Kernels (canned, fresh or thawed)
- 1/2 Cup Red Pepper Chopped
- 1 Yellow Squash Peeled & Chopped
- 1/4 Cup Scallions or 2 Tablespoons of Chives
- 2 Eggs
- 1/4 Cup Cornmeal
- Cook the corn, squash and peppers for 5 to 7 minutes until softened. Set aside to cool.
- Lightly beat the eggs in a bowl and add the vegetables, scallion and cornmeal. Season to taste.
- Allow to rest about 10 minutes in the refrigerator
- Get a golf ball sized amount in your hand, lightly pack and drop on a hot griddle. With a spatula, lightly press out the fritter and cook for 3 to 5 minutes per side