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Broccoli & Corn Fritters

August 6, 2013

It’s summer, and that means and abundance of terrific summer vegetables.  Now, just to get it out there, I’m a picky vegetable eater, always have been, always will be.  That’s just the way things are.  The vegetables I love, I really love, and those that I don’t, I won’t touch.  So, that means, in my household, our vegetable selection is pretty narrow since there are things that I just won’t eat.  However, that means too that I can’t just make the same things over and over again with the few vegetables that I love.  So, I’m always on the lookout for new ideas, no ways to use the vegetables I love.  In the summer, one of the vegetables I really look forward to is corn.  Fresh corn on the cob is just fantastic, creamy, juicy and so full of flavor.  But just making corn on the cob can get boring.  I also love broccoli.  Strange huh?  For someone to be so picky about vegetables, but to love broccoli.  But like the issue with corn on the cob, there’s seems to be only so much you can do with broccoli – roast it, sautee it, steam it.  So, I was on a mission to try to find some new and exciting things I could do with my beloved summer vegetables.  After doing some research on Pinterest, I came up with the idea to combine 2 separate fritter ideas I saw, and created my own broccoli and corn fritters.

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What I love about the broccoli and corn fritters is that they couldn’t be any easier to make.  It only takes a few ingredients, which include: oil, broccoli, corn, egg, salt, pepper, flour, sugar, and cornmeal.  After making half my batch of fritters, I realized I had some Dubliner cheese, which I then grated and mixed into the remainder of my fritter batter.  But, if you don’t have any cheese on hand, your fritters will be just fine.

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As I mentioned, halfway to making my fritters, I realized I had some Dubliner cheese left.  Dubliner is a rather nutty cheese, almost a mix of Gruyère and the soft creaminess of cheddar mixed together.  The nutty flavor would go well with the broccoli, and the creamy smooth texture and it’s ability to melt well would go well with the fritter.

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So, I grated some of the Dubliner directly into the batter, and then folded the cheese right into the batter.  It just added an extra layer of flavor to the fritter.

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Recipe adapted from Martha Stewart and Smitten Kitchen

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