Sweet Corn Fritters with Roasted Pepper Romesco Sauce Recipe

Delicious sweet corn needs little else than some butter and perhaps a little salt and pepper to be glorious on its own (especially the delectable cobs dipped in butter at the upcoming state fair—yum) but it also works well in crispy-crusted fritters to spice things up.

With a cornmeal batter and a handful of fresh basil, these fritters are heady with the flavors of summer, notes local chef and cookbook author Robin Asbell, who contributed this recipe to Real Food. A perfect tribute to just-picked corn, these toasty gems will please the whole family. And an easy romesco sauce is thickened with healthy almonds and packed with sweet-pepper flavor.

Sweet Corn Fritters with Roasted Pepper Romesco Sauce

Makes 4 servings

1 clove garlic, peeled
14 c. toasted almonds
2 large roasted red peppers, drained and patted dry
14 tsp. cayenne
12 tsp. salt
1 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil

14 c. cornmeal
14 c. unbleached flour
12 tsp. baking powder
12 tsp. baking soda
12 tsp. salt
34 c. plain yogurt
1 tbsp. canola oil
1 large egg, whisked
114 c. corn
12 c. fresh basil, chopped
14 c. canola oil

For the sauce: Using a food processor, finely mince garlic and almonds. Add peppers and process until smooth. Add cayenne, salt, and vinegar, and process until well mixed. Add oil and process until smooth. Scrape into a serving bowl.

For the fritters: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a medium bowl, whisk together yogurt, oil, and egg until mixed. Stir yogurt mixture into cornmeal mixture just until combined. Stir in corn and basil.

Place a large skillet over medium-high heat and drizzle in oil to cover bottom of pan. When oil is hot and shimmering, use a 1⁄4-cup measure to scoop batter into oil, patting tops lightly to level and leaving 1⁄2 inch between fritters. When oil starts to sizzle, reduce heat to medium.

When fritters start to bubble in center and look firm and golden around edges, flip with a metal spatula and cook 2 minutes. Transfer to an oven-safe plate lined with paper towels and keep warm in a 250°F oven. Serve hot with romesco sauce.

Nutrition Info (Per Serving): Calories 399 (243 From Fat); Fat 28g (Sat. 3g); Chol 49mg; Sodium 1021mg; Carb 32g; Fiber 4g; Protein 9g

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.