Fresh Corn Fritters

These fluffy yet crispy delicious Fresh Corn Fritters are fun and easy to make! This American classic is the perfect pairing with Salmon, Lamb, or Chicken breast! For the yummiest results serve fresh from the pan!

These fluffy yet crispy delicious Fresh Corn Fritters are fun and easy to make! This American classic is the perfect pairing with Salmon, Lamb, or Chicken breast! For the yummiest results serve fresh from the pan!

  • Servings: 6
  • Difficulty: easy
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Ingredients

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1 Cup All-Purpose Flour

1 Tablespoon Cornmeal

½ Cup Coconut Flakes

1 Teaspoon Baking Powder

½ Teaspoon Crushed Red Pepper Flakes

1½ Teaspoons Salt

¼ Red Onion, Minced

1 Garlic Clove, Minced or Grated

4 Ears Corn, Kernels Removed from the Cobs (cooked or raw)

2 Eggs, Beaten

½ Cup Milk

Directions

1.    In a mixing bowl, combine the flour, cornmeal, coconut, baking powder, red pepper flakes, salt, onion, garlic, and corn kernels.

2.    Fold in the egg and milk until just combined.

3.    Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil is hot (test it by dropping a bit of batter in-it should immediately sizzle), drop ¼-cup portions of batter into the pan and use a spatula to gently flatten each portion into a patty shape. Cook for 2-3 minutes, until golden-brown. Flip and repeat on the other side.

4.    Transfer the fritters to a paper towel-lined plate and serve.

Zucchini Ribbon Salad with Buttermilk Dressing

This delicious, crunchy Ribbon Salad is perfect to prepare on a hot day when standing over a hot stove is the last thing you want to do. Because of the ingredients being served in their raw form, all the nutrients are kept!

This delicious, crunchy Ribbon Salad is perfect to prepare on a hot day when standing over a hot stove is the last thing you want to do. Because of the ingredients being served in their raw form, all the nutrients are kept!

  • Servings: 2 As entree
  • Difficulty: easy
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Ingredients

1 Head Endive

1 Small Zucchini, Peeled Into Ribbons

1 Small Yellow Squash, Peeled Into Ribbons

2 Large Carrots, Peeled Into Ribbons

1 Cup Cherry Tomatoes

1 Ear of Corn, Kernels Removed From the Cob

1 Garlic Clove, Minced

1 Peach, Sliced

½ Lemon, Juiced

¼ Cup Full-Fat Buttermilk

⅛ Teaspoon Freshly Ground Black Pepper

¼ Teaspoon Salt

Fresh Basil, for Garnish

Directions

  1. In a large bowl, toss together the endive leaves, zucchini, squash and carrot ribbons, cherry tomatoes, corn kernels, and peach slices.
  2. In a small bowl, whisk together the garlic, lemon juice, buttermilk, pepper, and salt. Drizzle over the salad and garnish with fresh basil.
  3. Note: For best results use a “Y” peeler for the squash, zucchini and carrots.

Salsa Veggie Burgers

Burgers without all the beef guilt. This is a great variation to the old American classic. These are very flavorful and will definitely be a crowd favorite!

Burgers without all the beef guilt. This is a great variation to the old American classic. These are very flavorful and will definitely be a crowd favorite!

  • Servings: 5
  • Difficulty: easy
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Ingredients

1 15-oz Can Black Beans, Rinsed and Drained

1 Cup Cooked Brown Rice

½ Cup Quick Oats

½ White Onion, Diced

1 Teaspoon Ground Cumin

½ Teaspoon Red Pepper Flakes, to Taste

½ Teaspoon Kosher Salt, to Taste

1 Small Tomato, Roughly Chopped

½ Cup Corn Kernels, Fresh or Frozen

¼ Cup Cilantro, Roughly Chopped, Plus More, for Serving

¼ Cup Bread Crumbs for Dredging

2 Tablespoons Olive Oil, for Cooking

Hamburger Buns, for Serving

Lettuce, Tomatoes, and Lime, for Serving

Directions

  1. In a food processor, pulse together beans, brown rice, oats, onion, cumin, pepper flakes, and salt a few times, being careful not to over-process. Mix with a rubber spatula as necessary to ensure everything is well combined. Add the tomato and corn and pulse until just combined.
  2. Form the mixture into 5 patties, arrange on a baking sheet or plate, and chill in the fridge for at least 30 minutes.
  3. Place the breadcrumbs on a plate and dredge each side of the burgers, gently pressing down to coat.
  4. Preheat a skillet with 1 tablespoon olive oil over medium heat. When the oil is hot, gently place the burgers (as many as will fit comfortably in your skillet) and cook, undisturbed, until golden, 4 minutes. Add another tablespoon of oil, flip, and cook for 4 minutes on the other side.