Updated: Jul 13
4 ears of corn (3 cups corn kernels, you can also use frozen or canned)
1 cup all-purpose flour, whole wheat or another flour like spelt or buckwheat
1 teaspoon baking powder
salt and pepper
2 large eggs, lightly beaten
3/4 cup milk or plain yogurt
Vegetable oil, for frying
Sliced scallions, for serving
In a large bowl, stir together the corn kernels, flour, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stir in the eggs and milk until the batter is well-combined.
Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
Cucumber, Tomato and Mozzarella Salad
2 small cucumbers or 1/2 large one
1 1/2 cups of cherry tomatoes
1 large ball of fresh mozzarella
3 tablespoons olive oil
salt and pepper
1/4 lemon juice or 2 tablespoons balsamic vinegar
1 tablespoon pesto or handful of basil leaves
Cube the vegetables, and the cheese and place in a large bowl. Season with salt and pepper and pour oil and lemon juice or vinegar onto the veggies. Add the peso or basil leaves, and stir with a spoon. serve immediately or stir in the fridge for a few hours.