Corn fritters with snap pea salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Corn fritters with snap pea salad

Corn fritters with snap pea salad

Soy-Free, Vegetarian, <600 Calories

2 Servings, 590 Calories/Serving

35 Minutes

Fresh-from-the-cob kernels bound with the lightest of batters give these vegetarian fritters mass appeal. Cornmeal in the batter enhances the corn flavor while a final dollop of lime yogurt provides richness and tang.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 limes
  • ½ cup Greek yogurt
  • 2 to 3 red radishes
  • 3 ounces sugar snap peas
  • 2 ears corn
  • 2 scallions
  • Fresh cilantro
  • 1/3 cup whole milk
  • 1 pasture-raised organic egg
  • Batter blend (all-purpose flour - cornmeal - sugar - baking powder - salt - Aleppo chile flakes)
  • 2 ounces baby kale

Nutrition per serving

Calories 590, Total Fat 29g (37% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 750mg (33% DV), Total Carb. 73g (27% DV), Fiber 10g (36% DV), Protein 20g
Contains: Milk, Eggs, Wheat

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the lime yogurt and salad dressing

  • Zest 1 lime; juice both limes.
In a small bowl, combine the yogurt, lime zest, and 1 tablespoon lime juice; season to taste with salt.
In a large bowl, combine 1½ teaspoons lime juice with 1 tablespoon oil. Season the snap pea salad dressing to taste with salt and pepper.

2

Prep the snap pea salad

  • Trim the ends from the radishes. Cut the radishes in half; thinly slice the halves.
  • Trim the stem ends from the snap peas; thinly slice the snap peas on the diagonal.

3

Make the corn fritters

  • Shuck the corn; lay the cobs flat and cut the kernels from the cobs. (To watch how, click here.)
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Finely chop the cilantro.
In a bowl, whisk the milk and egg until blended. Season with salt and pepper. Whisk in the batter blend, making sure not to overmix, until the dry ingredients are just moistened but still a bit lumpy. Add the corn, scallions, and cilantro and gently fold just until coated with the batter.

4

Cook the corn fritters

Heat the oven to 200°F.
In a pan, heat 2 tablespoons oil over medium heat. Using a large spoon or 1/3 cup measure, add the corn batter to the pan about 1/3 cup per fritter. Cook until well browned and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel-lined sheet pan and keep warm in the oven. While the fritters cook, assemble the snap pea salad.

5

Assemble the salad

To the bowl with the snap pea salad dressing, add the kale and the sliced radishes and snap peas. Toss to coat. Season to taste with more salt and pepper, if needed.

Serve

Transfer the corn fritters to individual plates and dollop with the lime yogurt. Serve with the snap pea salad on the side.
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