It's a little late in the day, but I figured better late than never! The reason for my tardiness with this post is because Boo-Boovania now has another resident: moi. Yes, as you may have read in my last post, April has been a month for accidents mainly targeted at poor Lily, but yesterday I slipped on the playground I took her to and busted my foot. It was okay at first after the initial shock of pain wore off, but as the day wore on, I realized the pain was not subsiding but getting worse and worse. Fearing the worst after reading about symptoms surrounding broken bones in feet, I made a trip to the emergency room with my dear mother, only to find that I had merely sprained it. They hooked me up with a boot (pictured below) and a pair of crutches (which are just a pain and going unused). My foot feels much better today, but needless to say, being in the ER kept me from writing a post.
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| This boot was made for limpin' |
Today's Meatless Monday post is a recipe a I first made over a month ago and have since replicated in different ways by adding or subtracting ingredients. Overall, this particular concoction is not your average overly-battered corn fritter. Enjoy!
Zesty Corn Fritters
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| Serving suggestion for if it weren't Meatless Monday |
Ingredients
1 14 oz package frozen corn defrosted, or fresh corn from 3-4 ears
1 medium green bell pepper, diced
1 medium red bell pepper, diced
4 cloves garlic, minced
2 small jalapenos or 1 large, de-seeded and diced
1/4 cup chopped cilantro
1/4 cup chopped scallion
1 lime, juiced
2 large eggs, slightly beaten
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1/2 tsp cumin
1/2 cup water (plus extra if needed)
Apprx. 1 cup oil for frying (canola, grapeseed or vegetable)
In a large bowl, mix flour, seasonings and baking powder together in bowl, then beat in the eggs, lime and water. Stir until smooth, then add all other ingredients except for the oil. If mixture looks too wet, add a little more flour; if it looks too dry, add a little more water. It should basically look like pancake batter with chunks of veggies in it.
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| Pre-mixing |
Heat oil in a large frying pan over medium-high heat. Once oil is hot enough (simmering and smoking, but not boiling), drop spoonfuls of the fritter batter into pan like in the picture below.
Fry for 2-3 minutes on each side, or until golden brown. Remove from pan with a spatula and set on paper toweled plate or cookie sheets. Allow to cool for at least 5 minutes before serving. These babies go nicely with black beans (such as this soup), enchiladas, or a Southwestern-style salad.
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| getting golden |
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| a version I made with slightly less flour |
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| Lily-approved |
My family and I enjoy these just fine without any dipping sauce, but you can find some tasty sauce recipes at the two links below, where I also based my recipe off of.
These are SO GOOD and quite easy to make. You can bake them too, but these are one of the few foods I really do enjoy more fried. Using a healthier oil such as grapeseed or canola keeps the calories down. You could even use coconut or olive, although I never tried either.
These will be a hit with your family and any dinner guests you might have over. They are also ideal for cook-outs and parties. You can mix it up and add other ingredients to make it unique to your tastes with the greatest of ease. Just use the batter ingredients and corn as your base.
Grapeseed oil is not an oil I commonly use, mainly because it can be a bit costly, but you should be informed of its potential health benefits. It's most commonly known for promoting healthy skin, but it also very good for your heart, full of healthy fats and omegas, and has a high amount of antioxidants from vitamins C, E and beta carotene. To get the most potent grapeseed oil, go organic!
