Corn and Cilantro Fritters

Compliments of A La Heart Catering in Santa Rosa, California, this dish is a little richer than our usual recipes, but it's wonderful nevertheless. Top the fritters with fresh salsa or chipotle aioli. For dinner, serve these fritters on a bed of spinach leaves with a piece of grilled fish.

2 1/2 pounds corn, fresh or frozen
2 teaspoons {chili powder}, or to taste
1 teaspoon ground {cumin}, or to taste
3 1/2 teaspoons {sea salt}, or to taste, divided
4 tablespoons sugar
4 tablespoons unsalted butter
1/4 cup finely chopped red bell pepper
1/2 cup flour
1/2 cup matzo meal
2 1/2 teaspoons baking powder
pinch cayenne pepper
1/2 teaspoon freshly ground {black pepper}
4  large eggs
1/3 cup milk
1/2 bunch cilantro, finely chopped
 extra-virign olive oil for sautéing
In a large skillet over medium-high heat, sauté corn with the chili powder, cumin, 1 teaspoon of the salt, and sugar in the butter and then let cool. You can sauté the red bell pepper with the corn now or add it uncooked at the end of the recipe with the cilantro.

In a medium bowl, mix flour, matzo meal, the remaining 2 1/2 teaspoons of the salt, baking powder, cayenne pepper, and black pepper.

In a small bowl mix the eggs and the milk. Stir into dry ingredients. Add corn, cilantro, and bell pepper (if you haven't done so already) and mix. Form into small patties. You may store in the refrigerator in single layers until you are ready to sauté them.

Sauté in a small amount of oil.

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 15-20 min

Servings: 12

Recipe By: Elson M. Haas, MD and Patty James, MS

From:  More Vegetables, Please!
Used with permission of New Harbinger Publications

Nutrition Facts
As prepared, each serving contains 148 calories, 6g total fat, 74mg cholesterol, 678mg sodium, 20g total carbohydrate and 4g protein.