I love when seemingly random ingredients that all happen to be in the fridge / pantry / fruit bowl / root box (that’s a root cellar for city folk) at the same time come together to make something really delicious. Often it’s when I’m working freeform with what I have on hand, rather than shopping for and executing an existing recipe, that the really good things happen.
Take these sweet corn fritters, for instance.
I set out to make the simplest of corn fritters for lunch one day — really just corn kernels bound by a light batter — and then once headed down that road remembered we had jalapeños and scallions in the crisper drawer, a few slices of red bell pepper and half a log of herbed goat cheese left over from a weekend get-together, and super-sweet cherry tomatoes and fresh basil from our Sunday greenmarket trip. These simple fritters were getting tastier by the minute!
To create a light, gluten-free batter I whisked together an egg with a little garbanzo bean flour, a splash of milk, salt and pepper. The mixture is just enough to bind the ingredients together and create a crisp, lacy fritter edge without making for a heavy or dense texture. I added a dash of ground coriander, which goes so nicely with sweet corn, to tie everything together.
As much as I love no-recipe, off-the-cuff cooking, in this case I’m very glad that I jotted down the deets as I went along, because I think I’m going to be making these fritters again and again, and using the general recipe to fritterize all sorts of seasonal veggies year-round (sweet potato, broccoli and Swiss chard I’m looking at you!).
Jalapeño, sweet corn & goat cheese fritters with cherry tomatoes and basil
Makes about eight 2-1/2 inch fritters
One extra-large egg
2 tablespoons garbanzo bean flour
1 tablespoon milk (dairy or plant-based)
1/2 teaspoon ground coriander
kernels cut from 1 large ear of corn (about 1-1/4 cups)
1/4 jalapeno pepper, finely chopped
1/4 cup chopped red bell pepper
2 tablespoons soft goat cheese, crumbled
1 scallion, thinly sliced
extra-virgin olive oil
1-1/2 cups cherry tomatoes, halved
fresh basil leaves, roughly torn
thinly sliced chives
kosher salt and freshly ground black pepper
Preheat oven to 300F.
In a large bowl lightly beat the egg. Add garbanzo flour, milk, coriander, 1/2 teaspoon salt and a few grinds of black pepper and whisk until smooth.
Add corn kernels, jalapeno, bell pepper, goat cheese, and scallion to batter and stir gently to combine.
Heat 2 tablespoons olive oil over medium heat in a well-seasoned cast-iron or nonstick skillet. Add a big spoonful of batter (about 2-1/2 tablespoons) and fry until browned and crisp, 2 to 3 minutes on each side. Drain on a baking sheet lined with paper towels. Repeat with remaining batter, taking care not to overcrowd the pan. Transfer cooked fritters to warm oven until ready to serve.
Toss cherry tomatoes with a drizzle of olive oil, a pinch of salt and a couple grinds of black pepper. Serve fritters warm, topped with tomatoes, basil, and chives.