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)
  1. 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.
  2. 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.
  3. 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.
  4. Place remaining ¾ cup bread crumbs in a shallow dish. Lightly dredge patties in bread crumbs.
  5. 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.
Recipe by Southern Cast Iron at