If you have ever been to one of my catered events you may have run into these Quinoa Corn Fritters or a version of them. These make easy snacks or a garden salad side. The quinoa adds and extra boost of healthy protein. Bake a batch and freeze for nibbles in a pinch.
This recipe has golden corn nuggets mixed in but there is no reason why you can’t add black beans, feta or any seasonal flavor.
Corn Tip: Skip husking the corn and turning on a huge pot of boiling water to heat the kitchen and cook the corn. Instead, trim the top and bake (in the husk) for 30 minutes in a preheated 350ºF oven or grill. When they are cool enough to handle, easily remove the husk and silk.
corn fritters
Prep time
Cook time
Total time
Makes approximately 20 nuggets. Serve with this easy tzatziki dip recipe.
: phoebe's pure food
: snacks, appetizer, vegetarian
Serves: 10
Ingredients
- 4 local eggs
- 3 cups quinoa, prepared
- 1 small zucchini, shredded
- 1 cup shredded cheese (mozzarella, feta, cheddar)
- ¾ cup corn kernels
- 2 tablespoons fresh parsley
- 2 tablespoons chives, chopped
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
- 2 teaspoons chopped jalapeño
- 1 teaspoon salt
- ½ teaspoon paprika
- pinch pepper
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a medium bowl whisk the eggs until combined, stir in the remaining ingredients.
- Carefully scoop 1 tablespoon portions onto the baking sheet. Bake for 20 minutes.
- Serve with this easy tzatziki dip recipe.
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