Banana Corn Fritters
These savory and slightly sweet corn cakes are the perfect first course or side dish.
- 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)
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.
Many thanks to Alex at Delish Knowledge for this wonderful recipe!