Corn and Roasted Green Chile Fritters

I have no idea how I got a craving for corn cakes, but it appeared yesterday morning and didn’t go away until I ate them for dinner. I don’t even think I’ve had them before; I just liked the idea. They’re so pretty!

After the farmer’s market this weekend, I had a bunch of green chilis and no ideas about how to use them. So I roasted, diced, and saved them for later. Turns out they just needed to be friends with my frozen corn. Here is my recipe for corn and green chili fritters.

1 c flour
1/2 c milk (maybe more, depending on consistency)
2 c corn kernels–either cut fresh from the cob or frozen
2/3 c diced roasted green chili–about three medium size chilis
1 egg
1/4 c red onion, diced super small
2 tblspn lemon juice
A few dashes of hot sauce
1-2 tablespoon dijon mustard
Combine all the wet ingredients in a big mixing bowl. Stir in the flour until it gets smooth and creamy. This will be really thick, but just make sure you’re able to mix stuff in and it’s fine. You don’t want it to be too watery. Add all the other ingredients, making sure everything gets equally coated. Add in a lot of cumin, paprika, salt, and black pepper.

Using two spoons, pick up about 2 tablespoons of dough and drop into a hot, lightly oiled skillet. As soon as it hits the hot pan, flatten the top down. When the first side starts to brown, flip over and cook until both sides are brown and crispy. Place onto paper towels to cool (don’t burn your mouth!) and drain off some of the excess oil.

This recipe makes a lot, and you’re going to need to refresh the oil in your pan when it starts to get dry. You’ll also probably have leftovers, and these are really good cold as well. I served the corn cakes as a main dish with mashed potatoes and a spinach salad on the side. Yum!

Things to add if you have them: green onions, cilantro, red bell peppers, chives, black beans, parsley, zucchini.