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+ servings

Summer Corn Fritters with Roasted Pepper Romesco Sauce


  • 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


  • 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.