Banana Corn Fritters

These savory and slightly sweet corn cakes are the perfect first course or side dish.

Ingredients

• 1/3 cup fine ground cornmeal
• 1/3 cup flour (either all-purpose or whole-wheat)
• ½ tsp. ground cumin
• 1 tsp. smoked paprika
• ¼ cup milk
• 1 tbsp. lime juice
• 2 ripe ONE Bananas
• 1 large egg
• 3 tbsp. butter, divided
• 2 shallots, finely chopped
• 3 scallions, finely chopped
• 1 1/3 cups corn kernels (thawed from frozen)

Directions

In a large bowl, whisk together the cornmeal, flour, cumin, paprika, and a pinch of salt and pepper. In a separate bowl, combine the milk and lime juice and let stand for 2-3 minutes until curdled. Add the bananas and mash very well using a potato masher or a fork. Whisk in the egg and add the wet mixture to the dry.  Heat 1 tbsp. butter over medium heat in a large non-stick skillet. Add the shallots, scallions and corn kernel and cook until tender and golden brown, about 4-5 minutes. Ford the cooked corn mixture to the batter and combine.

Heat the remaining two tablespoons butter in the skillet. Spoon out batter in ¼-cup scoops. Cook on each side until golden and crisp, about 1½ minutes. Enjoy as is or top with sour cream and chopped scallions.

Recipe Credit

Many thanks to Alex at Delish Knowledge for this wonderful recipe!