Corn Fritters with Summer Bean Ragout
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Oh My Veggies · by Nicole★ 5.0 (1)

Corn Fritters with Summer Bean Ragout

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 12%
CARBS 20G31% OF CAL
4G FIBER0G ADDED0G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 16G58% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy corn fritters served over a fresh summer ragout of beans, tomatoes, and aromatics. A vegetable-forward main course with a delicate, savory sauce.

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Nutrition & ingredients

Ingredients

serves 10
  • 2 tablespoons olive oil
  • 4 garlic cloves (minced)
  • 1 jalapeño pepper (stemmed, seeded (ribs removed), and finely diced)
  • 1 tablespoon tomato paste
  • 3/4 pound mixed string beans (yellow wax, green, purple, and Romano beans, cut on a diagonal into 1-inch lengths)
  • 1 1/2 pounds Roma or plum tomatoes (about 6 medium tomatoes, stemmed, seeded, and coarsely diced)
  • 1 1/2 teaspoons fine sea salt (plus extra as needed)
  • 1/4 teaspoon Black Pepper (plus extra as needed)
  • 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 2 sprigs fresh thyme 1 to 2 tablespoons unsalted butter (optional)
  • 1/2 cup loosely packed fresh basil leaves (thinly sliced)
  • 3 cups fresh corn kernels (from about 4 ears)
  • 2 tablespoons minced shallots
  • 3 large eggs (lightly beaten)
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup canola oil
  • 1/4 cup Balsamic Reduction
PREP
—
SODIUM
378MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.