The Last Plate of Summer
This weekend, say goodbye to summer and hello to fall with corn and quinoa fritters.
Photo by Leah Lizarondo
This Saturday will officially be the first day of autumn. Time to say goodbye to the long days of summer and make way for sweaters, hot baths and pumpkin-flavored iterations of everything.
I love summer. I love the sun on my bare skin, flowing dresses, sandals, beaches, the utter pleasure and respite provided by ice cold libations and days that stretch until 9 p.m. I love local fruits enjoyed in abundance, fresh-fresh-fresh tomatoes, basil and sweet, sweet corn. I could go on.
So every fall equinox, I end summer with reverence, making summer food in abundance. At the center of it all is this fritter – a crunchy, sweet, savory and completely satisfying celebration of my favorite season!
Corn and Quinoa Fritters
- Kernels from 3 ears of corn
- 2 cups cooked quinoa
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ cup chopped cilantro
- ½ cup cornmeal
- ½ cup brown rice flour, sorghum flour, spelt or whole wheat
- ¼ to ½ cup water
- 1 tsp ground black pepper
- ½ tsp – 1 tsp salt
1. Combine all the ingredients, mixing the water in slowly until you have a batter that’s about the consistency of pancake batter. Let sit for a few minutes to let the batter thicken a bit.
2. Heat a cast iron pan and spray with oil.
3. With a large spoon, scoop some batter into the pan, fitting enough at a time so that there is space in between. Cook until the bottom is golden brown (about 4-6 minutes) then flip and cook for another 3-4 minutes.
4. Keep warm in the oven as you are cooking the rest. Serve immediately.