you guys!! guess what i did today??!?! zzzzzzz….oh, sorry about that, i dozed off for a second there. why i am i so sleepy? because mike and i woke up before 5am this morning so we could stand in line to get the new iphones!
we were both due for an upgrade to our current iphones, and were excited to be able to pre-order the newest model and wait with all the other excited geeks outside our closest apple store this morning. to make things even geekier, we brought along these scones, cut out with our new star wars cookie cutters. after waiting for many hours in line, we had very few minutes to play with our new phones before rushing to work. so tonight, we decided to make a very quick (but tasty and healthy, of course) dinner to allow more time for playing with all the new iphone features.
as you may know, i love to eat savory pancakes for dinner – i’ve featured veggie pancakes and chickpea patties on this website in the past. i adore the taste of savory pancakes, how quickly they come together (perfect for a weeknight dinner!), and how many fun toppings can be piled on the yummy base.
this particular recipe tastes a little like a taco, mostly because i pile cheese, black beans, avocado, and salsa on top of the delicious corn fritter. the fritter itself is quite light inside, crispy on the outside, and the corn (which is officially in season!) adds a great crunch. i could rave about this dish forever, but i need to get back to playing with my iphone. so you’ll just have to trust me on this one, and make them for yourself when you want a great weeknight meal. and please do me a favor and let me know in the comments if, in my sleep deprived excitement about the new iphone, i missed sharing anything about this dish.
one year ago: vegetable gratin
corn fritters
yields 6-8 servings
slightly adapted from vegetarian times
- 1c whole wheat flour
- 1c polenta
- 2t baking powder
- 1/2 t salt
- 2c (soy) milk
- 5T olive oil
- 1/4c maple syrup
- 2 eggs, separated
- 1 10oz bag frozen corn, or 10oz fresh corn
- butter or oil for frying the fritters
- 2c black beans, optional
- 1/2c grated jack cheese, optional
- 1 avocado, optional
- 1/2c salsa, optional
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- combine the flour, polenta, baking powder, and salt in a large bowl
- in a separate bowl, whisk the soy milk, olive oil, maple syrup, and egg yolks
- stir the liquid ingredients into the dry
- stir in the corn, making sure to only mix until combined
- beat the 2 egg whites in a third bowl until stiff peaks form
- fold the egg whites into the batter
- heat a large skillet over medium heat and add butter or oil to grease the pan
- pour the batter into the pan in approx 1/4c portions
- allow the batter to cook until large bubbles form and the edges turn brown, somewhere between 3-5 minutes
- flip the fritters and allow another 3 minutes on that side
- serve the fritters with warm black beans, grated cheese, avocado, and salsa as desired, and enjoy!