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SUMMER’S END GRILLED CORN FRITTER STACKS RECIPE

Donna Kelly
Serves 4 as a main dish; Total time 20 minutes
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, American Southwest, Southwest
Servings 4

Ingredients
  

  • ½ cup all purpose flour*
  • 1 teaspoon baking powder
  • cup 2 per cent milk or vegan milk such as soy or almond
  • 1 egg beaten
  • 1 ½ cups grilled corn kernels kernels cut from two large ears that have been grilled
  • 2 whloe poblano chiles or 3 canned whole green chiles, grilled roasted, peeled and seeded
  • cup thinly sliced green onions
  • 1 teaspoon cayenne pepper sauce I like Frank’s
  • 8 cups arugula dressed with a little vinaigrette
  • 4 large ripe tomatoes sliced ¼ inch thick

Instructions
 

  • Combine flour, baking powder and then stir in milk, egg, corn kernels, green onion and hot sauce.
  • Heat a large skillet to medium high heat and spread a little butter in skillet. Drop ¼ inch mounds of batter into pan and then flatten into ½ inch thick cakes. Cook as you would cook pancakes, until golden brown on each side.
  • Serve stacked with alternating layers of fritters, tomato slices, poblano slices and arugula.

Notes

* TO MAKE A GLUTEN-FREE VERSION, REPLACE A P FLOUR WITH ¼ CUP BROWN RICE FLOUR AND ¼ CUP CORNMEAL.
Keyword Clean Eating,, Corn Cakes, Corn Recipe, Salad Recipe,