I came home last night and couldn’t decide what to cook, I was tired, feeling uninspired, and the cupboard was bare. It seems that I had not been quite organised enough to grocery shop before our latest snow storm. I had a bell pepper in the crisper, some green onions, and a bunch of cilantro that had been left wanting all weekend. While I was bemoaning my lack of foresight and organization, the eggs cried out to me, and reminded me of my frolics with the the quick and easy corn fritters that had saved my life many a night in college when the cupboard was once again bare.
I have always loved pancakes, corn cakes and other vegetable fritters. Not only are they quick, easy, and delicious. But they are pretty much fail safe. As long as you have flour, milk, and eggs, you can blend up a treat in minutes. You can really throw most chopped veggies into the mix and come up trumps. But I have always been partial to grated carrot, zucchini and onions. But if, like last night, your fridge is empty -- head to the freezer for inspiration. Frozen veggies have saved my life on many an uninspired, desperate night.
Last night, it was corn that came to the rescue, as I gratefully recalled the corn fritters my roommate had made, when we were in the same deprived state of desperation many years ago. These gluten free corn cakes are also dairy free, nut free and soy free.
This isn't the most inspired recipe I have shared. But it's worth posting as a quick, easy “rescue remedy”…..and it doesn’t fritter away any time at all!
Make a date with these corn fritters and you won't be sorry.