Cajun Corn Fritters

testing, testing. Is this thing on?

Ferris Bueller was right, you've got to stop and smell the roses before life passes you by. It's been almost a year since I've sat down to write a post- well, since I've hit the 'publish' button. Everything has changed and everything is still the same. My baby is a strong willed toddler, just over a year old. My eating habits are finally settling back into something I'd call normal and modestly health aware. I'm getting outside, getting stronger and teaching full time. I'm almost motivated to cook again, though I miss the days of spending as long as I'd like on a recipe. I gaze longingly at the glossy photos in my magazines and remember the days of glazed short ribs and chocolate ganache covered cakes.

Now, it is all about quick, easy, filling foods. Foods we can all eat. We, that's right, my husband and my baby and myself. We eat the same foods. That's happening. I'm thrilled.

The other night I decided to finally use some of a seasoning blend I'd been tasked with tasting, a Wildtree Cajun blend. I have gone to and hosted a few of the Wildtree workshops (you show up with baggies and produce/meat, and bag up and make 10 meals that you pop into your freezer) and have loved so much of it. Talk about a time saver, holy cow. But, prepping mostly meaty meals on top of trying out a Whole 30 and doing mostly paleo for a while, I was ready for something less carniverous.

Que corn. Mmm. Funny story, as my husband and I embarked on our first Whole 30, he lovingly helped out by making dinner one night. When I got home, with the dog and the baby, dinner was ready and I was thankful. Then I noticed he had made corn on the cob with dinner. I was so hungry, I sat down and ate the meal but didn't touch the corn. I knew it was not allowed in the context of the Whole 30 adventure, but I didn't want to burst his bubble. Corn, it acts like a veggie sometimes! Tricky corn.

Anyway, that corn lingered in my memory. It looked so sweet and juicy. I'd heard someone on the radio talking about corn fritters and decided that was it, corn fritters and cajun seasonings. And so, this happened. Cajun Corn Fritters.

They were simple, quick and easy. I whipped up some goat cheese and dash of sour cream and chives to make a little dipping sauce. I threw some avocado slices into the oven and voila, dinner. Though I wasn't super keen on the avocado fries, the rest of the meal held up to my internal hype. Yum.

Give them a shot, I'd bet they'd be good with a variety of spice blends. Try it out, why not?

Cajun Corn Fritters

makes about 8-10 two inch fritters

For the fritters:

1 1/2 cups of corn (cut off the cob, I used about 3 cobs. Cobs? is that right? you know what I mean)
1/2-1 tsp (adjust to your taste) cajun spice blend
1 tsp salt
4 tbsp flour
1 bell pepper, chopped
1 green onion, chopped
1 egg
Butter, for the pan

For the dipping sauce:
2-3 oz goat cheese
2 tbs sour cream
1/2 tbsp chives, chopped

Mix up all the ingredients for the fritters except the egg. Heat your pan up and toss some butter in, about a tablespoon or so. While the butter is warming up, mix the egg in with the fritter mixture. It will look gross and strange and slimy, but also colorful and lumpy and soon to be delicious. Things always looks strange before they become beautiful, like those horrible contour make up tutorials on Pinterest.

When the pan is ready, use a tablespoon to scoop the mixture into small patties on the pan. Cook for about three minutes or until golden brown, then flip and repeat. Let them cool on a plate with a paper towel and eat them up soon. They were delicious right off of the pan.

To make the dipping sauce, simply mix the sour cream and goat cheese in a small bowl with a fork. Goat cheese hates to mix up with anything in my experience so far, so really tell it who's boss. Then toss in the chives and taste. Add salt and pepper to your liking, and feel free to adjust the sour cream/cheese to get the consistency you crave.

Enjoy!
-m