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Corn Fritters with Carrot Ribbon Salad

6/4/2018

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This one is yet another dish that went far astray from the original recipe during the cooking process- but this version is really simple to make, and takes a pretty short amount of time. I'm always wary of fritter or veggie burger recipes that don't involve much flour- I always end up using way more than the recipe recommends, and experiment with the egg/flour ratio.
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And how about that carrot ribbon salad? It's just so pretty! Next time, we might try adding a light olive oil or balsamic dressing. 
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Corn Fritters with Carrot Ribbon Salad

Prep time: 45 mins
Makes 4 fritters
Ingredients:
  • Corn kernels from 3 ears of corn
  • 1 jalapeño, finely diced
  • 1 shallot, minced
  • 2 large cloves of garlic, minced
  • 3 eggs
  • 1 carrot, peeled
  • 3-4 Tbsp. flour
  • Salt and pepper, to taste
  • 1/2 cup canola or vegetable oil
Instructions:
  1. Combine corn, jalapeño, shallot, and garlic in a large bowl.
  2. Beat in eggs.
  3. Whisk in flour until batter is smooth, but still thin enough to pour.
  4. Add salt and pepper to taste.
  5. In a large skillet or frying pan, heat oil over medium-high heat, but not quite to boiling. Using a large spoon, transfer 1/3 cup portions of batter into pan.
  6. Cook for 1 1/2 to 2 minutes per side, set on a plate or cooling rack to cool for about 10 minutes.
  7. Use vegetable peeler to cut ribbons of carrot, and arrange on top of fritters.

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    Hi! We're J and L. We love sharing the recipes and techniques that have helped us make great vegetarian food be part of our lives.

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