Looking for a new recipe for all that delicious sweet corn that is in season?
Although it was dark when I took the less than perfect photographs, these corn frittes with fresh corn, red onion, cilantro, and cheese, held together with a chickpea flour batter were an absolutely heavenly combination of sweet corn and savory. They were even better than I imagined and I'm sure you'll love them!
I'm listing the recipe I used, but the corn pancakes fell apart a bit on turning in the saute pan, so I recommend doubling the batter, but only using as much as you need to hold the corn together. I did two versions, one with feta and one with cheddar and both were totally delicious.
1 tbsp chickpea flour
1 tbsp flour
pinch of salt
grind of pepper
1/4 tsp olive oil
2 tbsp water
1 ear of fresh, sweet corn, kernels shaved
1 tsp red onion, diced very finely
2 tbsp cilantro, finely chopped
2 oz cheese ( I used 1 oz crumbled feta for one fritte and 1 oz grated cheddar for the other - both were awesome!)
2 tsp olive oil
Combine batter ingredients together with a whisk until smooth. Let rest for 15 minutes.
Combine the batter with the corn, red onion, cilantro and cheese.
Heat the oil in a non-stick skillet and form two frittes. Cook until brown and crispy on each side.