Sweet corn combined with Parmesan, chives, cornmeal, and a touch of flour formed into patties and pan-fried until golden. Pairs perfectly with a simple salad with vinegar dressing and a sunny-side-up egg.
I love making vegetable fritters. They make veggies taste amazing and so savory! Abbey loves veggie fritters too. Especially zucchini fritters! She also loved these sweet corn fritters. They kept nicely in the fridge for several days, so they were easy to pull out and reheat for her meals.
These sweet corn fritters are made with corn niblets, freshly grated Parmesan, cornmeal, chopped chives, and a touch of flour. Once the patties are formed, they’re pan-fried in vegetable oil until crispy on both sides. I love serving fritters on top of a green salad — you’ve got the warm fritter combined with the cool and crispy lettuce. It’s a great combination. Add a fried egg into the mix, and the runny yolk turns into a sort of dressing for the greens. Perfection!
Here’s the recipe for Corn Fritters with Spring Greens, Fried Egg & Sweet Chili Sauce:
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Corn Fritters with Spring Greens, Fried Egg & Sweet Chili Sauce
- Total Time: 30 minutes
- Yield: Serves 4 1x
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Pin RecipeDescription
Sweet corn combined with Parmesan, chives, cornmeal, and a touch of flour formed into patties and pan-fried until golden. Pairs perfectly with a simple salad with vinegar dressing and a sunny-side-up egg.
Ingredients
- 4 cups frozen corn, thawed
- 2 oz Parmesan cheese, grated
- ½ cup polenta (cornmeal)
- ½ cup all-purpose flour
- 1 small pkg chives, minced
- 6 eggs
- ¼ cup vegetable oil (for frying)
- 2 tbsp extra virgin olive oil
- 2 tbsp rice vinegar
- ½ tsp salt
- ⅛ tsp black pepper
- 2 medium carrots, julienned
- 10 oz spring mix greens
- Sweet chili sauce (about 2 Tbsp per person)
Instructions
- Add corn, Parmesan, polenta, flour, chives, and 2 eggs into a large bowl, stir to combine.
- Preheat a large skillet over medium-high heat. Once the skillet is hot, add 1/4 cup oil and swirl to coat the bottom.
- Using a ¼-cup measure, form the corn mixture into ½-inch thick patties. Add to the skillet and cook, flipping once, until patties are golden brown, 3-5 minutes. Transfer to a plate lined with paper towels. Set the skillet (with oil) aside for later use. Work in batches if necessary.
- Meanwhile, in a large bowl, whisk together olive oil, vinegar, salt, and pepper.
- Add carrot and greens to the bowl with the dressing and toss to combine.
- Return the skillet to medium heat. Gently crack the remaining eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes.
- To serve, divide salad, fritters, and eggs between plates. Drizzle with sweet chili sauce.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!