Corn & Roasted Poblano Fritters

Name: Corn & Roasted Poblano Fritters
Ingredients: 1 cup [240 ml] Corn & Roasted Poblano Chowder, drained; 1 cup [140 g] fresh or frozen corn kernels; 1 cup [140 g] fresh or frozen corn kernels; 2 oz [55 g] Cheddar cheese, shredded; 2 eggs, lightly beaten; 1 Tbsp chopped fresh chives; ½ tsp salt; ¼ tsp freshly ground black pepper; ⅔ cup [90 g] all-purpose flour; Cooking oil, such as olive or peanut, for frying; Cooking oil, such as olive or peanut, for frying; Cooking oil, such as olive or peanut, for frying; Salsa or Hot Honey Sour Cream, for serving

Preparation info

Serves
2

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

I’m a big fan of making these fritters for lunch but these could easily be bulked up into a light summer dinner option with the addition of a side salad.

Ingredients

1 cup [240 ml] Corn & Roasted Poblano Chowder, drained
1 cup [

Lunch
Dinner
Vegetarian
Summer

Method

In a large mixing bowl, whisk together drained chowder, corn, Cheddar, eggs, chives, salt, and pepper. Fold in the flour. Add enough oil to cover the bottom of a small skillet and warm it over medium heat.
Drop ¼ cup [60