Everything is better when it’s been frittered
- 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