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