Asparagus and Corn Fritters

(from castro15’s recipe box)

Categories: Sides


  • 1/2 bunch asparagus, trimmed and thinly sliced
  • 3/4 cup frozen fire-roasted corn
  • Olive oil
  • 2 eggs, beaten
  • 3/4 cup grated pepper Jack
  • 1/4 cup flour
  • Big pinch of salt
  • 2 tbsp. olive oil


  1. Saute asparagus and corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in eggs, pepper Jack, flour and salt. Heat olive oil in the skillet over medium heat. Drop the batter (about 2 tbsp. per fritter) into the skillet, gently flatten, and cook until golden, about 3 minutes per side.

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