We didn’t think we could like succotash any more—until we fried it. We recommend covering your skillet with a mesh splatter guard, as the moisture in the corn can cause the oil to lightly pop.
Corn Succotash Fritters
Serves: About 16
- 1 tablespoon vegetable oil, plus more for frying
- 1¼ cups fresh corn kernels
- ¼ cup chopped red onion
- 1¼ cups cooked baby lima beans, divided
- 2 tablespoons whole milk
- 2 cups Italian-seasoned panko (Japanese bread crumbs), divided
- 2 large eggs, lightly beaten
- 2 teaspoons minced fresh thyme
- 2 teaspoons minced fresh chives
- 1¼ teaspoons kosher salt
- ¾ teaspoon ground black pepper
- Garlic-Herb Dipping Sauce (recipe follows)
- In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add corn and onion; cook until tender, 3 to 5 minutes. Remove from skillet; wipe skillet clean.
- In the work bowl of a food processor, place 1 cup lima beans and milk; puree until a paste forms, stopping to scrape sides of bowl as needed.
- In a medium bowl, combine corn mixture, bean puree, 1¼ cups bread crumbs, eggs, thyme, chives, salt, pepper, and remaining ¼ cup lima beans. Gently shape mixture into 2-inch patties (about 2 tablespoons each), and refrigerate for 20 minutes.
- Place remaining ¾ cup bread crumbs in a shallow dish. Lightly dredge patties in bread crumbs.
- Pour enough oil to lightly coat bottom of skillet, and heat over medium heat. Working in batches, fry patties until browned, 2 to 3 minutes per side. Remove from skillet, and let drain on paper towels. Wipe skillet clean between batches. Repeat with oil and remaining patties. Serve immediately with Garlic-Herb Dipping Sauce.
Garlic-Herb Dipping Sauce
Serves: About ⅔ cup
- ⅔ cup mayonnaise
- 1 tablespoon whole milk
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh chives
- 1 teaspoon apple cider vinegar
- 1 large clove garlic, grated
- ¼ teaspoon kosher salt
- In a medium bowl, stir together all ingredients. Cover and refrigerate for up to 5 days.