Sweet onion & corn quinoa fritters with fresh corn & basil salad
Fritters
This recipe was born from an accidental over-purchase of fresh corn from the local farmstand. One's eyes do tend to grow bigger than one's stomach when standing before a mountain of locally grown corn. Tired of my fridge spilling out ears each time it was opened, I started cooking. I followed the same basic "frittering" principal used in zucchini-heavy years past: some shredded veggies (or in this case, corn), a grain (this time, quinoa), some seasonings, and a binder, and voila! Crispy, summery perfection. This recipe yields about 20 small fritters, enough to make a meal for four (or two, if you're really hungry), or appetizers for an even larger group.
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