Asparagus and Corn Fritters

Time: 25 min.
Complexity: easily
Servings: 4 - 6

Make delicious, juicy, and healthy breakfast pancakes filled with asparagus, corn kernels, and grated zesty pepper jack cheese. Before adding to the batter, trim and thinly slice the asparagus stalks and pan-fry them with frozen corn to soften the vegetables and give the pancakes a delicious texture. Pan-fry the pancakes in olive oil and serve hot.

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Recipe:

In a large nonstick skillet over medium-high heat, sauté 1/2 bunch of asparagus (trimmed and thinly sliced) with 3/4 cup frozen fire-roasted corn in olive oil until crisp-tender, 5 minutes. Transfer to a large bowl and let cool. Add 2 beaten eggs, 3/4 cup grated pepper jack cheese, 1/4 cup flour, and a large pinch of salt. Heat 2 tablespoons of olive oil in a skillet over medium heat. Drop 2 tablespoons of batter into the skillet at a time, carefully leveling the surface, and sauté until golden brown, about 3 minutes per side.