Game Changing Sweet Corn Fritters from Edible

Sweet Corn Fritters

With these blustery winter days do we need a reminder of sun drenched summer days to come and farmers markets overflowing with fresh produce? I think we do!!! A few months back I drove the distance to spend some time with the kidlets on the coast. After my trip to Toronto in the summer I realized that although I have been to Vancouver many times over the 15 years I have lived here I have never treated the city like I do any other city I visit when I travel around the world. Make the journey all about food! In that case my goal was to channel my inner foodie and cram in as many of the foodie haunts in Vancouver as possible in a short stay without having to let out the waistband in my capri pants.


One of our adventures was to visit Granville Island which is a feast for all of  the senses. It is a fascinating assortment of colourful stalls showcasing unique homemade products and the very finest in gastronomic delights fresh from the ocean, the oven or the field. Try closing your eyes right now on this cold, wintry day and imagine the rich aromas permeating from the lavish displays...shimmering seafood, warm baked goods, plump fruit...One such treasure on Granville island is Edible BC where we found an assortment of local salts to use in our home kitchens. These salts were a perfect choice for todays recipe and a celebration of these two women on the game changers list.

One of our simple pleasures in life is navigating the blogging community and participating where we can. Our group has now passed the halfway point on the list of Gourmet Live's 50 Women Game Changers. The past seven months have flown by as we experimented with dishes from each of the 50 influential women on "the list." Whether you agree or disagree with the authors chosen fifty and their order it has been an enjoyable and creative outlet to cook from the masters and those we admire. There have even a few successful bloggers on the list. We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman. This group is spearheaded by my favourite well-travelled blogger Mary of One Perfect Bite who back in June 2011 invited bloggers to travel along on a culinary journey throughout the year. It is still not too late to join in in 2012.

In the spring of 2002, our 33rd Game Changers Tracey Ryder and Carole Topalian, owners of a successful graphic design and marketing firm, launched Edible Ojai, which focused on local foods in Ventura County, California. The magazine sparked a nice local response but business consultants and even other publishers didn't grasp the concept. After becoming acquainted with D. Hawk (founder of the Visa card) they developed a hybrid Visa model in which franchisees could launch their own Edible publication. Today,  Edible Communities is a dynamic and growing network of regional food magazines in the United States and Canada that celebrates local food with compelling stories and recipes from farmers, fishermen, chefs, and food artisans. With its emphasis on sustainable agriculture, small family farmers, and amazing artisanal food products, Edible is an earth-friendly guide to great eating. Edible Vancouver magazine is also part of the family.

Their cookbook by the same name is  a must-have for anyone interested in the local food movement, environmental issues, or just a great meal. The book profiles local food artisans who are making a difference and provides 80 seasonal specialty recipes that incorporate the very best local foods from every region of the United States.  


What has our group been up to with our 33rd Game Changer......

Mary of One Perfect Bite - Roasted Cauliflower with Golden Raisins and Pine Nuts
Val of More Than Burnt Toast - Sweet Corn Fritters
 Susan of The Spice Garden  - Fruit Compote
Taryn of Have Kitchen, Will Feed  - Baked Apples
Heather of Girlichef  - Cheddar, Pepperoni, and Egg Quesadilla Sandwich
Miranda of Mangoes and Chutney - Bay-Scented Chicken with Figs
Jeanette at Jeanette's Healthy Living  - Braised Pomegranate Chicken with Walnuts
Sue of View from The Great Island - Slow-Cooked Maple Cider Brisket
Linda of There and Back Again - Jam Tart
Barbara of Moveable Feasts - Sweet Corn Fritters
Nancy of Picadillo - Sullivan's Island Shrimp Bog 
Mireya - My Healthy Eating Habits - Caramelized Onion Tart
Veronica of My Catholic Kitchen - You Bet Egg Cream
Claudia of Journey of an Italian Cook - Wild Rice Apple Salad with Sausage and Grapes
Alyce of More Time at The Table - Sullivan's Island Shrimp Bog
Amrita of Beetle's Kitchen Escapades - Poblanos Stuffed with Goat Cheese and Andouille Sausage


Much lighter than hush puppies, these corn fritters from Edible are perfectly seasoned and bring out the sweetness of corn kernels freshly cut from their cobs. You might want to consider doubling the recipe since these fritters disappear very quickly! This time of year frozen corn works just as well if you long for a taste of summer.

**Sweet Corn Fritters**
Originally published in Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian.

• 2 cups fresh corn kernels (from about 3 ears of corn) 
• 2 tablespoons all-purpose flour
• 2 eggs, separated
• 1/4 cup finely chopped spring onions or scallions
• 1/2 teaspoon kosher salt, plus more for sprinkling
• 1/4 teaspoons paprika
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cayenne
• 1/4 cup extra virgin olive oil or grapeseed oil
• 1 tablespoon unsalted butter
• seasoned salts from Edible BC (I used their bacon salt)

1. In a large bowl, stir together the corn, flour, egg yolks, onions, salt, paprika, pepper and cayenne. Using an electric mixer, beat the egg whites until stiff peaks form. Stir one-quarter of the beaten egg whites into the corn mixture. Using a rubber spatula, gently fold the remaining egg whites into the corn mixture in three additions.

2. In a large skillet, heat the oil and butter over medium heat until the butter has melted. Carefully drop some of the corn mixture by tablespoons in to the hot oil, taking care not to crowd the pan. Cook each fritter until browned, about 2 to 3 minutes. Turn each fritter over and brown the other side, about 1 to 2 minutes. Remove the fritters to a platter lined with paper towels. Sprinkle lightly with salt, if desired. Repeat until all of the corn mixture has been used. Serve hot with some broiled tomatoes, a salsa made with chopped avocado, mango, lime and cilantro, and sour cream, if desired.


3. Sprinkle with salt of your choice.

Serves 4 - 6
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