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Ingredients
1 cup corn (fresh, frozen or canned)
1 egg
Approx. 1/4 cup milk
1/4 cup canola oil
1/2 cup roasted/broiled Poblano pepper and colorful bell pepper
(Option: or favorite veggie, such as, squash or zucchini)
3 tbsp. chopped green onion and/or diced red onion
1 tbsp. chopped fresh cilantro
3/4 - 1 cup all-purpose flour
1/2 cup Panko and/or regular bread crumbs
1 tsp. baking powder
1 tsp. kosher salt
Fresh grated black and/or white pepper
1 tsp. chili powder
1 tsp. cumin
Pinch of red pepper flakes or Chipotle Pepper blend
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Directions
Preheat Viking griddle surface to 350-400 degrees (medium/high) temperature.
Turn on ventilation to medium speed to prevent smoking and heat build-up.
Combine mixture and round into balls and flatten into about 3” circles. Pat with bread crumbs. Chill until ready to cook.
Drizzle oil on pre-heated (griddle or skillet) and brown on approx. 5 minutes on each side until toasty.
Serve with favorite spicy salsa and/or Pico de Gallo.
Yields approximately 8-10 portions, depending
desired size/shape.
Enjoy!
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