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Summer Corn Fritters

Prep: 15 min Cook: 12 min Serves: 4 to 6


1 cup corn kernels

(about 2 medium cobs, shucked)
1 cup grated yellow summer squash or green zucchini, squeezed dry on paper towel
1/2 cup each finely diced red pepper and chopped green onion

1/2 cup shredded mozzarella cheese
2 cloves garlic, grated
2 Longo's Enriched Coop Eggs, beaten
1/2 cup Longo's Organic All Purpose Flour
1 tsp baking powder
1/2 tsp salt

Pinch pepper
4 tsp each Longo's 100% Pure Canola Oil and Longo's Country Churned Salted Butter (approx.), divided

Yogourt Herb Sauce:
1 cup thick plain yogurt
2 tbsp each chopped fresh chives and dill
1 tbsp chopped fresh Longo's Tarragon or Parseley 

1 clove garlic, grated
1/4 tsp each salt and pepper 

Stir corn with squash, red pepper, onion, cheese, garlic and egg until well combined. Stir flour with baking powder, salt and pepper and sprinkle evenly over vegetable mixture; fold to combine.  


Heat large non stick or cast iron skillet over medium heat. Add 2 tsp each canola oil and butter. Spoon heaping tablespoonfuls of fritter batter into skillet; press gently with the back of a spatula to flatten.

Cook for 3 minutes per side or until golden brown. Keep warm on baking sheet in (175°F) oven while repeating with remaining oil, butter and batter to make about 18 fritters. 

Yogurt Herb Sauce: Blend yogourt with chives, dill, tarragon, garlic, salt and pepper. Serve with fritters. 

Tips: To cut kernels from corn, place a smaller bown inverted into a larger bowl; stand the corn on the smaller bowl and use a knife to cut the kernels into the larger bowl. When grating squash, hold the end with a clean kitchen towel to help keep small knuckles away from the grater. Fritters can be made ahead and reserved in refrigerator for 2 days. Spread on a baking sheet and reheat for 5 to 7 minutes in a 350°F oven.


Per serving (1/6th recipe): 240 calories; 10g protein; 14g fat; 6g carbohydrate; 2g fibre; 2g sugars; 460mg sodium