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.
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Rainbow Chard and Corn Fritters with Herbed Goat Cheese Sauce
- Total Time: 30 mins
- Yield: 12 fritters 1x
Description
Summer corn and rainbow chard make for colorful fritters that will appeal to the whole family.
Ingredients
For the Fritters
- 2 cups (480 ml) packed chopped rainbow chard, leaves and stems
- 2 ears corn, cooked in microwave or grilled. kernels stripped off cob
- 1 cup (240 ml) bread crumbs
- 4 large eggs
- 1/2 cup (120 ml) all purpose flour
- 1/4 cup (60 ml) chopped sweet basil
- Sea salt and freshly ground pepper to taste
- Olive oil for frying
For the Herbed Goat Cheese Sauce
- 1 cup (240 ml) plain Greek yogurt
- 2 oz (55 g) soft goat cheese
- 3 tbsp (45 ml) chopped sweet basil
- 1 small garlic clove, minced
- Sea salt and freshly ground pepper to taste
Instructions
Make the Fritters
- Place all the fritter ingredients in a bowl and stir together.
Make the Herbed Goat Cheese Sauce
- Place all the herbed goat cheese sauce ingredients in a bowl and stir together, can be made ahead and kept in the fridge.
Fry the Fritters
- Heat up enough olive oil to coat a medium skillet.
- Make fritter balls by scooping up the fritter batter out of the bowl and pressing together (wants to fall apart) -gently place one fritter ball at a time in the hot oil and cook on medium high heat until browning on the bottom(1-2 minutes), carefully flip the fritter over and press down on the tops with a spatula.
- Cook 4 at at a time for 2-3 minutes on each side, until deep golden brown and cooked throughout.
- Serve hot with the herbed goat cheese sauce on top or on the side as a dip.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 220
If You Liked This Recipe, You’ll Love These
- Bacon and Corn Fritters with Apricot Yogurt Sauce
- Lobster and Corn Fritters
- Thai-Inspired Corn Fritters
- Potato and Rainbow Chard Soup
Frequently Asked Questions
The fritter mixture keeps falling apart when I try to form it — what am I doing wrong?
That’s expected. The article warns that the fritters “put up a little fight” when forming. The technique is to press the mixture firmly into balls (the recipe makes 12), gently place each one in hot oil, cook for 1-2 minutes until browned on the bottom, and only then carefully flip with a spatula and press down into a flat shape. Do not try to flatten them before they go in the pan. 
Can I make the herbed goat cheese sauce ahead of time?
Yes. The instructions specifically say the sauce — made from 1 cup Greek yogurt, 2 oz soft goat cheese, 3 tbsp sweet basil, and a small garlic clove — can be made ahead and kept in the fridge, making it a convenient do-ahead component for this 30-minute meal.
How do I prepare the corn for these fritters?
The recipe gives two options: microwave the ears or grill them, then strip the kernels off the cob. The article mentions the author has a particular love for fresh Brentwood corn, so fresh ears are preferred, but either cooking method works before the kernels go into the batter.
