Cod and corn fritters

A good solid summer meal

Quick and easy, and a good thing to serve with fish if you’re tired of rice and noodles, or want something a little more exciting (and gluten-free).

How to make the corn fritters:

Mix up a cup of polenta and a cup of masa, and a large pinch of salt. Add a pinch of red pepper flakes and two teaspoons of baking powder, and mix. Add a cup of milk and an egg, and mix again. You should have a batter like pancake batter; if it’s too thick add some milk or water. Add three big handfuls of chopped kale (out of the freezer is good). Mix. In a large frying pan, heat a little olive oil. When it’s hot, drop in spoonfuls of the batter and turn the heat to medium. When they’re cooked on the bottom (don’t check too soon or they will stick), flip them over for a minute, then they’re done and you can start the next batch.

How to make cod:

While the first fritters are cooking, dredge the fish in egg, then in breadcrumbs or matzo meal or flour. When there’s room in the pan, put the fish in and cook that, or use two frying pans. When the fish begins to be white instead of translucent, flip it over and cook a minute more, then remove to a plate. When the fritters are done, serve dinner.

Serve with a slice of melon or mango, or avocados with salt and vinegar.

Vegetarian or vegan?

The fritters are vegetarian but not vegan because of the egg. They are gluten-free though.

And will these fritters keep?

The fritters will be fine the next day, microwaved, but the cod is better the same day.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

Leave a comment