In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Corn fritters with baby kale, snap pea, and radish salad
Vegetarian
2 Servings, 510 Calories/Serving
35 Minutes
Fresh-from-the-cob kernels bound with the lightest of batters give these vegetarian fritters mass appeal. Cornmeal in the batter enhances the corn flavor while the final touch of lime yogurt provides just the right amount of richness.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 2 ears corn
- 2 scallions
- Small bunch cilantro
- 1/3 cup whole milk
- 1 egg Batter mix (medium-grind cornmeal - flour - baking powder - sugar - Aleppo chili flakes - salt)
- 2 limes
- 2 to 3 radishes
- 2 oz. trimmed and washed baby kale
- 3 oz. sugar snap peas
- ½ cup Greek yogurt
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Make the corn fritters
Shuck the corn and cut the kernels from cobs. Remove the root ends from the scallions and cut the white and pale green portions into thin slices. Rinse the cilantro, pat dry, and finely chop. In a mixing bowl, whisk the milk and the egg just until combined. Dump the batter mix into the bowl and stir just until the dry ingredients are moistened. The batter will be lumpy, do not overmix. Fold in the corn, scallions, and cilantro.
2
Cook the corn fritters
Heat the oven to 200°F. In a large non-stick pan, heat 2 tablespoons oil over medium heat. Working with about 1/3 cup corn batter at a time, into the hot pan, working in batches so as not to crowd the pan, and cook until well browned, about 5 minutes on each side. Transfer the fritters to a paper-towel lined plate to drain.
While the fritters cook:
- Zest and juice the limes.
3
Make the lime yogurt
In a small bowl, combine the yogurt with 1 tablespoon lime juice and a generous pinch of salt.
4
Make the salad
Halve the radishes and cut into thin slices. Cut the peas into thin diagonal slices. In a bowl, combine the baby kale with the radish and sliced peas. Drizzle with 1 tablespoon oil, 1½ teaspoons lime juice, and season to taste with salt and pepper. Toss to combine.
Serve
Put 3 corn fritters on each plate and garnish with the lime yogurt, and serve the salad on the side.