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Tuesday, September 6, 2011

Corn Fritter Stack

Meatless Monday took Labor Day off. Which is not to say that I ate meat. It is just to say that I didn't post anything about it.

I spent the whole weekend with my family at Bass Lake.

For those who aren't from California, (and for some of you who are but have never heard of Bass Lake), it is the best lake in the state. Or maybe the world, but I can't vouch for all the lakes of the world. Minnesota itself has 10,000 that I've never seen, for starters. It is located just south of Yosemite, right about here:

But Bass Lake is beautiful. The water is clean-ish (for a lake), the area is gorgeous, and the air and water temperatures make for tons and tons of hours spent tubing, swimming, floating, canoeing and kayaking.

But not cooking.

So, I don't have much to write about this minute. But I will tell you about these delicious corn fritters that I found on They should probably be served as a side dish or salad, but we ate them as the main course for our meatless Monday. Along with some potatoes and a green salad, maybe it wasn't the most conventional meal, but it sure made our bellies and our faces happy.

Corn Fritters

1/2 cup flour
2 teaspoons baking powder
1/3 cup milk
1 egg, lightly beaten
corn cut from 3 grilled cobs
1 shallot, minced
oil, for coating the skillet
3 large tomatoes
1 cup (packed) fresh basil leaves
balsamic vinaigrette

Combine the flour and baking powder. Stir in the milk, egg, corn, and shallot.

Heat a skillet on a stove set at medium. When it is hot, coat it in oil. Drop the corn mixture in approximately 1/4 cup mounds, and flatten with a spatula to about 1/2 inch thick. Cook about 2-3 minutes, until it is getting dry around the edges and bubbles are forming. Turn, and continue to cook about a minute more, until it is cooked through.

To serve, stack corn fritters, slices of tomato, and basil leaves. Dress with a bit of vinaigrette.