Hello summer… and hello corn! While I’ll take all the summer produce I can get, there’s always been a special place in my heart for fresh sweet corn. As a kid, I eagerly awaited its arrival at our local farmstand and as an adult, not much has changed. These crispy fritters from Cara Mangini’s The Vegetable Butcher are the perfect way to enjoy the best of summer’s bounty—in addition to sweet corn, there’s jalapeño pepper, string beans, and tomatoes in this recipe.
This cookbook has been getting a lot of use in my kitchen lately and every recipe I’ve made has been a hit with the whole family (including my picky 1-year-old!). I love it because it’s packed with really creative vegetarian recipes—things like Shiitake Bacon and Shredded Brussels Sprouts Pizza and Celery Root Potpie—and I love it even more because, as the name suggests, it tells (and shows!) you how to “butcher” vegetables, from artichokes to zucchini. Ever wonder if there’s a better way to cut cauliflower into florets and de-kernel your corn? This is the book for you. It’s the kind of cookbook you’ll find yourself referencing again and again.
Note: Be very careful when making the fritters—the corn kernels will pop and splatter oil if the oil gets too hot. Make sure to reduce the heat as needed, or if you want to avoid the risk completely, cook the fritters over low heat for 6 to 8 minutes on each side. (They will not be as crispy.)
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