Corn Fritter Tacos with Cucumber and Feta Salsa
In our first book, How to Feed a Family, we had a recipe for Sweet Corn Tostada’s that was born on a hot August day at our summer beach cottage. It was one of those perfect summer afternoons where you’re too happy enjoying the weather to even worry about dinner. In fact, I think it was dinner time when I realized I hadn’t even considered what to make–somehow, someway the food Gods came together in my kitchen and the ridiculously easy recipe came to life. It became a popular dish on the site and then, of course, in the book. And this summer, on another impossibly beautiful day that was long on fun but short on time, I had the perfect storm of deliciousness that created my new summer favorite, the Corn Fritter Taco with Cucumber Feta Salsa.
Admittedly, the idea came to me a few weeks ago from Instagram. One of my favorite feeds to follow is a great blogger out of Amsterdam called cravingsfromamsterdam. She’d posted a photo of her corn fritter tacos that made me cry with envy. However, there was no recipe on the site yet. Knowing I had a corn and zucchini fritter recipe of my own from last fall, I figured I could MacGyver something together in my kitchen. So here you go, guys. It’s simple to get on the table, especially if you pre-plan. I made an excess of corn on the cob one night leaving enough for me to throw these together the next day. All you need to do is cut the kernels from the cob and have a few pantry staples on-hand. And, of course, you’ll need corn tortillas for some butt-kicking tacos. Although, my favorite part may be the salsa–The combination of the juicy cucumber and salty feta with a tangy squirt of lime makes this plate. I always knew my cottage was a pretty magical place when it came to summer memories but it seems like it’s charmed when it comes to dinner too.
- 3 eggs
- 2 cups corn kernals, about 3 cobs either boiled or grilled
- 3 Tbsp corn meal
- 4 Tbsp spelt flour
- 2 green onions, chopped
- 2 Tbsp vegetable oil
In a medium size mixing bowl, beat the eggs and then add the corn. Stir in the corn meal, flour, onions and then season with salt and pepper.
Heat the oil in a large skillet over medium heat until the oil is shimmery and hot. Cook the fritters in batches. Drop a heaping tablespoon of batter into the skittle. Flatten slightly with the back end of a spoon or spatula. Cook, turning once until browned, 4-6 minutes on each side.
(Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.)
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