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Wear clean underwear.
Marry a doctor.


Recipes from Bubbie's Kitchen

Fresh Corn Fritters

| | | Print

Total time: 40 mins | Serves: 6


  • 2 cups fresh or frozen (thawed) corn
  • 2 eggs
  • 1/2 cup Bubbies Kosher Dill Relish, drained of brine
  • 2 tablespoons créme fraiche
  • 2 scallions, finely chopped
  • 1/3 cup red pepper, finely chopped
  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 3 Heirloom tomatoes
  • 2 garlic cloves
  • 1 tablespoon fresh basil
  • ½ cup homemade aioli or mayonnaise
  • 1 teaspoon freshly squeezed lemon juice
  • Olive oil
  • Salt and pepper


    1. Preheat oven to 400 degrees. Cut tomatoes in half and place on a parchment-lined baking sheet with garlic cloves; drizzle with olive oil and sprinkle with salt and pepper.
    2. Roast for 20 minutes. Remove from oven and let cool. Remove skins from tomatoes and place in a bowl with garlic, basil, mayonnaise and lemon juice.
    3. Use immersion blender to blend until smooth. Taste and adjust seasoning if necessary, then refrigerate.
    4. Combine corn, eggs, relish, crème fraiche, scallions, red pepper, cornmeal, and flour together. In a heavy skillet heat olive oil. Spoon batter into skillet, 2-3 tablespoons per corn cake. Cook until golden brown on each side, about 3-4 minutes per side.