Corn fritters with pickled chiles from Six Seasons: A New Way with Vegetables (page 232) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Alla diavola butter; Cacio e pepe butter; Green garlic butter; Mushroom butter; Double-mushroom butter; Pickled vegetable butter; Brown butter; Pistachio butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyB on August 13, 2018

    Very good but quite filling (even made with mediocre corn). We served them with a spinach salad for dinner. I wasn't sure about the recommendation to serve them with compound butter, so I served them with a cucumber yogurt sauce I had in the fridge, and that seemed just right. The yogurt nicely offset the heat of the chiles. Like clcorbi, I had pretty hot pickled chiles (from the Six Seasons recipe), so I only used half of what the recipe called for, and that worked well.

  • clcorbi on August 25, 2017

    These are really delicious. Definitely not healthy--we ate them for dinner with fried eggs and a side salad, and while it was an amazing meal, it was much richer than what we'd normally have. I made a half recipe to serve two people, and the only change I made was to reduce the amount of pickled chilis--I was using some extremely hot Sichuan pickled chilis, and I knew 1/3c of them would be overkill. So I used half that, and the fritters were perfect--spicy but you could still taste all of the other flavors, too. The added cheese makes these extremely rich and delicious. I also pan-fried them rather than deep-frying, which worked just fine. These would make a great appetizer. It would probably be better to serve them that way rather than as a full dinner.

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