Pea Sprout Salad with corn fritters and goat cheese


I landed some fresh organic corn from our CSA along with a bag of pea sprouts and came up with this delicious lunch for my daughter and myself.

The salad is easy I just used pea sprouts, red sweet peppers, purple onion stips, and salad turnips. I used a spicey vinaigrette to dress it with.

For the fritters you will need:

2 ears of fresh corn, kernels removed

1 cup shredded zucchini

1/2 cup whole milk or milk alternative

1/2 cup grass-fed butter

1.5  cups cornmeal

1.2 cup flour

2 tsp sea salt

1.5 cups boiling water

Combine milk and butter in a small saucepan over medium heat. Warm until butter is melted. Set aside. Remove the corn kernels from the cob with a sharp knife cutting downward on the ear close to the cob. Do this in a big bowl so the kernels will fall in the bowl instead of all over your counter. In this same bowl preferably metal (heat proof) stir together cornmeal, flour, vegetables, and salt. Stir in boiling water then warm milk and butter combine well.

Heat an ungreased cast-iron skillet or griddle over medium-high heat. Drop 1/4 cup batter onto the hot surface, cook until lightly browned and crisp on each side about 2-3 minutes.

To serve, place a fritter on each side of the dressed salad and place a dollop of soft goat cheese in the center.


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