Ingredients
Product used:
3 cups McCain Frozen Corn Kernels
- 3 stems of asparagus, chopped
- 1 large egg, separated, plus 1 large egg white
- 1 tablespoon plain flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 pinch of freshly ground black pepper
- 4 tablespoons vegetable oil
Method
1. | Put McCain Frozen Corn Kernels and asparagus into a medium bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine. |
2. | In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or non-stick skillet over medium-high heat. |
3. |
Drop spoonful’s of batter into the oil, spaced a few inches apart. Cook until golden on the bottom (approx. 1 to 2 minutes). Using a spatula, turn fritters over and cook until golden on the other side. Repeat the process with the rest of the batter, using the remaining oil for pan. |
4. | Serve immediately. |
Corn And Asparagus Fritters
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Put McCain Frozen Corn Kernels and asparagus into a medium bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine. |
2 | In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or non-stick skillet over medium-high heat. |
3 |
Drop spoonful’s of batter into the oil, spaced a few inches apart. Cook until golden on the bottom (approx. 1 to 2 minutes). Using a spatula, turn fritters over and cook until golden on the other side. Repeat the process with the rest of the batter, using the remaining oil for pan. |
4 | Serve immediately. |