June 03, 2017
Lunch, Side Dishes, Snacks,
Vegetables, Corn, Appetizers, North American, 5-Minute Prep, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Pantry/Shelf, Quick Meals, Picnic, Weeknight Meals, Skillet, Vegetarian, Hot Peppers, Spicy, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"Who does not like fritters? Good hot or cold. Great for picnics. If you are making this for kids, just use red bell peppers instead of jalapeños. As always, my favorite corn is Green Giant."
Pulse eggs, flour, Parmesan, and ½ tsp. kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.
Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
When the goblins are out and the night is upon us, hunger strikes in and these...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....