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[Photograph: Kimberley Hasselbrink]

It's my opinion that fresh, sweet corn should be incorporated into pretty much every meal in the summertime. So as soon as I saw these bodaciously corn-y fritters in Kimberley Hasselbrink's new cookbook, Vibrant Food, I knew I'd be making and devouring them as soon as possible. Bound with just a little egg and flour, they make awesome use of abundant summer produce: tons of herbs, zucchini and yellow squash, green onions, a bit of jalapeño for gentle heat, and that fresh-off-the-cob corn.

It doesn't take much oil to fry them, either, making them some of the healthiest fritters I've ever had. Hasselbrink tops them with a tangy crema made with Greek yogurt and avocado, adding cooling creaminess and a dose of protein. Which is nice if, like me, you scarf down half the fritters and call it dinner.

Why I picked this recipe: Sweet corn. Fritters. Crema.

What worked: The flavor of these ingredients is simply terrific: herbaceous, bright, and savory, interjected with the candy-like pop of the kernels of corn. Plus, my picky toddler liked them. So, win.

What didn't: The fritters get very soft very quickly (what with all the moisture from the vegetables and herbs), so eat them quickly.

Suggested tweaks: It looks from the photograph like Hasselbrink may have used a ripened (red) jalapeño—it does add a nice spike of color, and I'll keep my eyes out for one the next time I make these. These don't take long to cook, but you may want to keep them warm in a low oven while frying the subsequent batches.

As always with our Cook the Book feature, we have five (5) copies of Vibrant Food to give away this week.

Reprinted with permission from Vibrant Food, written and photographed by Kimberley Hasselbrink (Ten Speed Press, © 2014).

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