If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: One of the things I look forward to most in the summer is having a garden filled with fresh herbs, allowing me to cut only what I need, right when I need it. When cooler weather overtakes and my garden calls it quits, I struggle with buying fresh herbs from the store. A lot. Forethought has never been one of my strengths, which means that a giant bunch of herbs often winds up sad and withered in the fridge, only a few leaves or sprigs shy of its original size. But I’ve learned that even I can make my way through a bundle of something with a little planning and creativity. Cilantro -- the herb that seems to fall into a “love it” or “hate it” category for most people -- is a favorite of mine, especially in the summer. —Carey Nershi
Makes about 1 dozen fritters
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon coriander
- 1/2 cup milk
- 1 egg
- 1/2 lime, zest and juice
- 2 cups fresh sweet corn kernels (from 3 to 4 ears, depending on size)
- 1/2 cup scallions, minced
- 1 garlic clove, minced
- 1/3 cup cilantro, roughly chopped
- 1/3 cup cheddar cheese, grated
- Sift together flour, baking powder, salt, and coriander. In a separate bowl, whisk together milk, egg, and lime juice and zest. Mix the wet ingredients into the dry, then fold the corn, scallions, cilantro, garlic, and cheddar cheese in until just combined.
- Heat a large heavy skillet (cast iron, preferably) and add enough oil to coat the bottom of the pan. (Use an oil with a high smoke point, such as peanut, safflower, canola, or grapeseed.)
- Once the oil is hot, spoon large mounds of batter into the pan, flattening them slightly. Cook for about 3 minutes, or until fritters are nicely browned on the underside, then flip. When they are browned on the second side, remove them from the pan and place them on a plate or sheet lined with paper towel. Repeat until all the batter has been used up, adding more oil to the pan if needed.
Sriracha-Lime Greek Yogurt
- 1 cup plain Greek yogurt
- 1/2 lime, zest and juice
- Sriracha, to taste
- Mix together Greek yogurt and lime juice and zest. Add Sriracha a little bit at a time, until you have the heat level where you’d like it.
- This recipe is a Community Pick!
Why Our Vegan Cookbook is for Everyone
Whether you're a meat eater, tofu lover, or in-between
A vegan cookbook for everyone—really.
What to eat and listen to tonight.
We've got the summer blues.
Our latest #f52contest: back-pocket baking.
Have a ball (jar).