Cooking traditional Southern corn fritters is one of the best ways to use two of the season’s sweetest vegetables: fresh peas and corn.
To gild the lily? We scored pea tendrils–the pretty green curlicues from the climbing vine of the pea plant. (Think of them like the branches of a tree, as opposed to the shoot, which is like a baby pea or a big sprout.) In this recipe, we toss the tendrils with a little bit of lemon and olive oil, and their sweetness complements the crunchy fritters.
Fritters are a perfect vessel for conveying the season’s vegetables to your mouth. The idea is to create a light batter to hold together all the season’s best vegetables. Lightly fried in a bit of oil, the fritters are an incredible, filling, and eminently presentable way to serve corn and peas in this recipe.
In this recipe, we use a batter of cornmeal, milk, flour, and chives to coat the fresh corn and fresh peas, allowing you to take advantage of these terrific ingredients in every bite. We couldn’t help but decide on a condiment, remoulade sauce, the famous creamy sauce of Louisiana Cajun and Creole cooking, as the perfect pairing for anything pan-fried, to top these sweet and savory pancake-like fritters.
You can get the full recipe over on our recipe card here.
We’re happy to be participating in Food Network’s Summer Fest, a weekly blog tour of all the incredible produce we’ll be enjoying this summer. This week, the topic is fresh peas. You can see the other bloggers’ delicious sweet pea creations by following the links below.