Spicy Corn Fritters

These sweet and spicy fritters really bring the flavor of late Summer produce to the forefront and they're on the table in 30 minutes flat. They make a satisfying Vegetarian lunch or an excellent side to a piece of grilled steak. This recipe makes 4 servings.

PREP TIME: 15 minutes
COOK TIME: 15 minutes

3 cups fresh or frozen corn kernels
4 eggs, whisked
1/2 small white, red or yellow onion, finely chopped
4 chiles, roasted, peeled and finely chopped
1 cup grated jack cheese
1 cup flour
2 tablespoons cornmeal
1 teaspoon Old Bay seasoning
1 teaspoon salt
1 1/4 cups corn or vegetable oil

Place corn kernels in a food processor and pulse until roughly chopped. Transfer to a mixing bowl and add eggs, cheese, onions and chiles. Fold in flour, Old Bay seasoning, salt and cornmeal.

Heat a large heavy skillet to medium-high on the stove top. When the oil is shimmering, add about two tablespoons batter to the pan and flatten it out gently with the back of a spoon. Repeat this process until there are 3-4 fritters in the pan, making sure that the edges do not touch one another. Cook for 3-4 minutes, or until the fritters are golden and brown on the edges. Flip gently with a spatula and cook for 2-3 minutes on the other side. Once browned on both sides, remove the fritters to a paper towel lined plate to drain. Repeat this process until all of the batter is gone. You can keep the first batches of fritters warmed in a 300 F oven until all of the fritters are cooked. Serve warm with a dollop of sour cream.