Corn Fritters with Carrot Ribbon Salad

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.

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. 

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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