I had a great time at the Inspired Home Expo of Paso Robles last week. I was one of the featured chefs in the Idler Demonstration Kitchen introducing some of Talley Farms incredible fresh produce. For my demonstration, I selected a recipe to showcase their bicolor non-GMA corn, yellow summer squash and heirloom tomatoes. The dish I created was Squash Corn Fritters with an Heirloom Tomato Concasse.
One of the things I love about this recipe is that it can be prepared ahead and reheated when ready to serve. It also lasts in the the refrigerator for several days as leftovers and is even good served at room temperature. You can make the fritters small and serve them as a starter or party appetizer. You can also make them larger and have them as your main dish served with a side salad. Either way, they are a winning combination of ingredients and will get you rave reviews from your guests!
The recipe is simple but does require a little prep work. I make it even easier by using some of my wonderful kitchen appliances that I have come to know and love! I shred the yellow squash in my food processor with a shredding disc. I cut the kernels from the corn using my “don’t lose the kernels” technique! I set the husked ear of corn in the center of a bundt pan set inside of a sided sheet pan and cut down the length of the ear turning it as I clean each section of kernels off the cob. That way 99% of the kernels fall right into the bundt pan and the rest are caught in the sheet pan.
If you don’t have a bundt pan, you can just place a cutting board inside the sided sheet pan and hold the ear of corn up cutting the kernels in downward strokes. The pan will catch all of the kernels.
There is one absolute requirement when frying the fritters. You must use a splatter screen when frying the fritters as the corn kernels will pop occasionally. I use a silicone spatter screen that I love! (I’ll add it to my Amazon aStore so you can get one for yourself) It works way better than the mesh screens they sell that don’t tend to keep the splatters inside.
SQUASH CORN FRITTERS WITH AN HEIRLOOM TOMATO CONCASSE
Yields: 12 fritters
- 1 large egg
- 1 cup coconut milk
- 2/3 cup stone-ground cornmeal
- 1/2 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons baking powder
- 1 cup shredded yellow squash
- 2/3 cup shredded pepper jack cheese
- 1 teaspoon chopped fresh marjoram leaves
- 3 green onions , chopped
- 1 jalapeño chile, seeded and chopped
- 2 cups fresh corn kernels (2 ears)
- 1/4 cup vegetable oil
- Sour cream or Greek yogurt
- 1 cup chopped fresh heirloom tomatoes
- 1 green onion, chopped
- 1 teaspoon fresh marjoram leaves
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon peach balsamic vinegar (or white balsamic vinegar)
- kosher salt and freshly ground pepper to taste
- Whisk egg and coconut milk together in a medium bowl. In a small bowl combine cornmeal, flour, baking powder, salt, pepper and marjoram. Add to egg mixture and stir to combine. Fold in chopped onions, squash, cheese, jalapeño and corn.
- Heat 2 tablespoons oil in a large nonstick frying pan over medium heat. Scoop two tablespoon portions of batter into pan. Cook, turning once, until puffed and browned, about 5 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with a dollop of sour cream and a garnish of the heirloom tomato concasse, using a spoon; strain the vinaigrette to keep the fritters from becoming soggy.
- Combine chopped tomatoes, onion, marjoram, oil, vinegar, salt and pepper.
- Fritters can be prepared ahead and reheated in a 400° oven for 5-7 minutes. Watch closely so they don’t burn – when they are starting to sizzle, they are ready.
- You can substitute fresh oregano or thyme for the marjoram if needed.
- As an alternate way to serve, omit the tomato topping and drizzle a bit of honey on top of the fritters!
(Printable recipe can be found in my recipe index under Side Dishes)
For another terrific corn recipe, check out my link for
Mexican Street Corn!