Friday, November 4, 2016

Baked Corn Fritters

Ingredients for 8 fritters

¼ cup grated Parmesan cheese
½ cup all purpose flour (or white whole wheat flour)
½ cup cornmeal
½ cup milk
1 can (15 oz.) corn kernels, drained
1 clove garlic, peeled and minced
1 egg
1 small onion, peeled and diced
2 tbsp. chopped scallions or chives
2 tbsp. olive oil
salt and pepper, to taste

Preheat oven to 350º.
Add 1 tbsp. of oil with the chopped onion and garlic to a pan. Saute on medium-low heat for a few minutes, until the onions are soft. Add corn. Remove from heat to cool.
In a bowl whisk together the milk, egg, scallions/chives, and cheese.
Add cooled corn mixture to the bowl with the milk, etc. and also mix in the cornmeal, flour, salt, and pepper.
Line a baking sheet with parchment paper (or, if you're in a pinch, just use a plain baking sheet) and spread 1 tbsp. olive oil over the surface.
Form the batter into flat, circular patties and lay them on the prepared baking sheet.
Bake 20 minutes then flip them over and bake an additional 20 minutes, until a light golden brown. 
Serve warm with a sauce, soup, etc!

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