Categories: Sides
Ingredients
- 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
Directions
-
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.