Summer corn and rainbow chard make for colorful fritters that will appeal to the whole family.
By Patty Price
We are eating our way through a row of rainbow chard I planted in the garden about a month and a half ago. We also have this thing for fresh corn, especially the corn that comes from Brentwood. A big thanks to the farmer from Brentwood who brings his corn to the Novato Farmer’s Market every Tuesday night, I just want to give you a big hug and kiss for helping to make our lives so delicious. Now we have another thing, a big thing for the mixture of chopped rainbow chard and grilled corn in any form I can come up with for a simple Summertime meal. My husband is a lover of anything with corn, add the fritter angle and I’ve got a huge winner on my hands.
As simple as these rainbow chard and corn fritters are to put together for a meal, they do put up a little fight when you form them into balls to place in the skillet to cook. The trick is to press the fritter mixture into balls (makes 12 fritters) and gently place them in the hot oil, cook the for 1-2 minutes until browned on the bottom before carefully flipping with a spatula and then pressing down into a flat shape before continuing to cook for 2-3 minutes on each side or until browned and cooked throughout. I cooked four fritters at a time in a medium size skillet. I served mine with the herbed goat cheese sauce on top and a few sliced cherry tomatoes on the side. It’s a good thing we like cherry tomatoes because they are showing up at just about every meal at our house and from the looks of our garden they will be showing up for some time to come.
Originally Published: August 9, 2013