Roasted Corn Fritters

This savory-sweet fritters are wonderful served with this week’s Alder-smoked tomato honey.

4 ears of sweet corn
F&L corn fritter mix
½ cup milk
2 tablespoons butter, melted
Vegetable oil, for frying
Sea salt and fresh ground pepper

1. To prep the corn, shuck the ears and lightly rub each cob with olive oil and sprinkle with salt and pepper before roasting in a 400° oven about 10 minutes or until kernels begin to brown. Allow to cool and then cut kernels cut from the cob.

2. Combine the corn kernels in a bowl along with the corn fritter mix, milk and melted butter; stir to combine.

3. Meanwhile, heat about 1 cup of vegetable oil in a deep sauté pan; once hot, drop spoonfuls of the prepared batter into the pot and fry the fritters until golden brown on all sides, about 2 minutes.

4. Remove to a paper towel-lined plate to drain. Sprinkle with sea salt if desired and serve with a side of tomato honey.

this week's recipes
colorful cornucopia

farm & garden notes
hi, september!

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