Summer Corn Fritters with Roasted Pepper Romesco Sauce

August 9, 2014
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Have you ever had one of those weeks?

feeling-blue

Photo Credit: Cup of Jo

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Where all the things on your plate seem overwhelming, and somehow you've lost perspective?

Did I miss any deadlines at work?  Am I ever going to finish my assignment for school?  Will my husband get tired of eating roasted CSA veggies & protein from the freezer?  How am I going to find time for my afternoon walk? Is my house clean enough? Will I get tongue-tied & forget everything I know while teaching my class this week?

I've learned that if I don't catch myself, it can quickly become a downward spiral.  My mind constantly spinning through the to-do list, making everything seem urgent, even when it's not

The last time this happened

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I unplugged from things for a few days, re-found my center, and reminded myself how much nicer life is if it's lived in peace and happiness rather than constant anxiety.  Not only that, I've found I'm more productive and nicer to be around(!)  Go figure

Couldn't help but think of the Happy documentary, where researchers revealed that one way to increase happiness and peace in your life is to keep a gratitude journal.  Even the smallest act of writing down a few things every week can really help

A few on my list from the past few days: an afternoon glass of wine with a neighbor, whispering in bed before falling asleep, a kitty cat that gives you forehead licks with his scratchy tongue when your tummy feels sick in the middle of the night

 

These little fritters have to be our absolute favorite this week.  The recipe from a flyer picked up on our Saint Paul getaway this past weekend.  We wait all year for fresh Iowa Sweet Corn, and it simply can't be beat, no matter how it's prepared.

Hot off the griddle they're unbelievably light and fluffy.  Great as a side with any kind of meat for dinner, or topped with a drizzling of maple syrup or honey for breakfast.  If they sit they'll soften fairly quickly, but no worries because they'll toast up again with just a minute or two in your toaster oven.

Wondering what a romesco sauce is?

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Me too!

It turns out this garlicky sauce, originated in the city of Tarragona, in NorthEastern Spain, and is made with nuts and red peppers.  It has tons of variations and uses when served with salads, grilled veggies, meat, chicken, or fish.  I bet it would also be wonderful on pasta or as a sandwich spread.  You can read more about it here or here

Enjoy!

xoxo

ps:  What are some of the little things from your day or week that have made you terribly happy?

pps:  My favorite way to roast red peppers comes from Ina Garten

— — —

~ Adapted from Minnesota Monthly

Summer Corn Fritters with Roasted Pepper Romesco Sauce

Ingredients

  • Sauce
  • 1 ½ clove garlic, minced
  • ¼ cup toasted almonds
  • 2 large roasted red peppers, drained and patted dry
  • ¼ tsp cayenne (more or less, depending on your tolerance for heat)
  • ½ tsp salt
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp coconut (or olive) oil

  • Fritters
  • ¼ cup cornmeal
  • ¼ cup oat flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup Greek yogurt
  • 1 Tbsp coconut oil
  • 1 egg, whisked (large or XL)
  • 1 ¼ cups corn kernels (~ 3 ears of corn)
  • ½ cup fresh basil, chopped
  • 1 - 2 Tbsp coconut oil

Instructions

  • Make the Roasted Red Pepper Romesco Sauce
  • Using a food processor, finely mince the garlic and almonds.
  • Add peppers and process until smooth.
  • Add cayenne, salt, and vinegar, and process until well-mixed. Add oil and process until smooth. Scrape into a serving bowl.

  • Make the Fritters
  • In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together yogurt, oil, and egg until mixed.
  • Stir yogurt mixture into cornmeal mixture just until combined.
  • Stir in corn and basil.
  • On a griddle, or in a skillet on the stovetop, add the oil, and when it's hot and shimmering, use a ¼ cup measure to scoop the batter, patting the tops lightly to level, making sure to leave ½" between them. Cook as you would your favorite pancake
  • Transfer to an oven-safe plate lined with paper towels and keep warm in a 250° F oven. Serve hot with romesco sauce.
Serves: 4
Nutrition + Show
Rating:
Calories 230
Total Fat 7.3g
Saturated Fat 1.1g
Carbohydrates 28.9g
Fiber 5.3g
Sugars 8.9g
Protein 11.8g
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4 Comments

  • Reply Heydave August 11, 2014 at 9:49 am

    That Romesco sauce and those fritters… After tasting these, the combination of the two add up to more than the sum of the parts!

    • Reply sexyveggie August 11, 2014 at 11:31 am

      You’re right .. they sure are good

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  • Reply Gluten-free Thanksgiving | Kate The Almost Great July 20, 2015 at 9:54 pm

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