Corn Fritters with Spinach and Bacon Salad

Corn Fritters with Spinach and Bacon Salad

So, when I went out to do my grocery shopping today and get ingredients for this post I thought it would be a fairly simple affair. I ended up spending forever in the labyrinthe Kroger near my apartment (and discovered that it has an extra top floor devoted to wine and organic foods!). And I hurried myself back in time to shoot photos in natural light, started making the recipe, and discovered that we were out of eggs. I made up my mind to persevere and use extra olive oil as a substitute. And then I discovered that our plain yogurt was no longer very plain, and was growing some additional pink-ish bacterial cultures.  So I ran myself out to Publix while as soon as I finished frying the bacon to get the remaining ingredients, haha!

Anyway, this is one of my husband and I’s very most favorite recipes :) It has the double virtue of being a healthy and delicious meal. I think my favorite part is the cumin since it blends really nicely with the other flavors in the corn fritter. The salad toppings could easily be changed up – I have the intention of making a creamy roasted red pepper sauce to go with this someday. This recipe serves 2, but you could easily double it to serve 4.

Corn Fritters with Spinach and Bacon Salad
 
Prep time
Cook time
Total time
 
A summer meal that can be enjoyed year-round! Corn fritters on a bed of spinach, topped with bacon and tomato, and covered with a lemon olive oil dressing.
Serves: Serves 2
Ingredients
  • • 1 whole green onion, thinly sliced
  • • 2 cups of frozen corn, thawed
  • • ¼ cup cornmeal
  • • 3 tbsp all-purpose flour
  • • ¼ tsp ground cumin
  • • ½ cup plain yogurt
  • • 1 large egg
  • • 3 tbsp olive oil
  • • 3 slices bacon
  • • 1 roma tomato, diced
  • • enough spinach to create a salad bed
  • • salt and pepper to taste
Instructions
  1. In a medium bowl, combine the green onion, corn, cornmeal, flour, cumin, ¼ tsp salt, and black pepper to taste. In a large bowl, whisk together ½ cup yogurt, egg, and 1 tbsp olive oil. Slowly incorporate the dry ingredients to create a batter.
  2. In a small bowl, mix together lemon juice, 1 tbsp olive oil, and a few grinds of pepper to make the salad dressing. Set aside.
  3. Heat a skillet over medium heat and cook the bacon until it is crispy on each side. When it is finished, place the bacon on a paper towel-lined plate and crumble it once it is cool. Set aside.
  4. If there is not enough fat left in the pan, add a little olive oil. Then heat then pan over medium-high heat. Add the corn batter in ⅓ portions, flattening the tops down with a fork. Cook until they are golden on the bottom (~2-3 min). Then use a spatula to flip them over and let the other side cook. Transfer the corn cakes to a paper towel-lined plate and repeat the process to cook all of the remaining batter.
  5. Toss the spinach with the dressing. Arrange it on two plates and top with the bacon, tomato, and warm corn fritters.

Adapted from One Pan, Two Plates by Carla Snyder

Corn Fritters with Spinach and Bacon Salad

Corn Fritters with Spinach and Bacon Salad is a delicious, light meal!

Serves 2
Ingredients:
1 whole green onion, thinly sliced,
2 cups of frozen corn, thawed,
1/4 cup cornmeal,
3 tbsp all-purpose flour,
1/4 tsp ground cumin,
1/2 cup plain yogurt,
1 large egg,
3 tbsp olive oil,
3 slices bacon,
1 roma tomato, diced,

enough spinach to create a salad bed.
Instructions:

In a medium bowl, combine the green onion, corn, cornmeal, flour, cumin, 1/4 tsp salt, and black pepper to taste. In a large bowl, whisk together 1/2 cup yogurt, egg, and 1 tbsp olive oil. Slowly incorporate the dry ingredients to create a batter. In a small bowl, mix together lemon juice, 1 tbsp olive oil, and a few grinds of pepper to make the salad dressing. Set aside. Heat a skillet over medium heat and cook the bacon until it is crispy on each side. When it is finished, place the bacon on a paper towel-lined plate and crumble it once it is cool. Set aside. If there is not enough fat left in the pan, add a little olive oil. Then heat then pan over medium-high heat. Add the corn batter in 1/3 portions, flattening the tops down with a fork. Cook until they are golden on the bottom (~2-3 min). Then use a spatula to flip them over and let the other side cook. Transfer the corn cakes to a paper towel-lined plate and repeat the process to cook all of the remaining batter. Toss the spinach with the dressing. Arrange it on two plates and top with the bacon, tomato, and warm corn fritters.

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