Organic corn fritters with a KICK :)


Here’s a nice Snack or addition to a meal for the Family! From our heart to yours – Enjoy!


  • 1 ¼ cups whole wheat bread crumbs, divided into ½ and ¾ cups (gluten fee? See
  • Below)
  • 2 cups organic frozen corn, thawed
  • 2 small organic Red Belgian peppers, or 2 small hot peppers or 1 medium size
  • ½ cup mozzarella shreds
  • 2  organic green onions, chopped
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1/4 teaspoon of smoked paprika
  • 1/4 teaspoon of cumin
  • ½ teaspoon black pepper
  • ¼ cup extra virgin olive oil
  • Salsa, for serving (optional)


  • If you are opting to make your own bread crumbs add whole wheat bread to a food processor or blender and pulse into fine crumbs. Remove bread crumbs from food processor and set aside. for those of you who are Gluten free
  • feel free to use the bread of your choice or none at all 🙂
  • Add the corn and peppers to the food processor or blender and pulse into a thick chunky consistency.
  • In a large bowl, add corn-pepper puree, ½ cup breadcrumbs,  mozzarella shreds, green onions, hot sauce, salt and pepper, and stir until combined.
  • Divide mixture into approximately 7 balls and flatten into thick patties. Refrigerate patties for at least 30 minutes.
  • Preheat a griddle pan to 350F, or a grill to medium-high heat.
  • Brush griddle pan or grill with olive oil.
  • In a small bowl, add remaining ¾ cup bread crumbs. Carefully coat the delicate patties in breadcrumbs on both sides and place on the griddle. Cook for approximately 5 minutes on first side. Drizzle the tops of the patties in olive oil and very gently flip the patty over and cook for another 5 minutes, or until the outside is crisp and a deep golden brown color.
  • Serve spicy corn cakes with a side of salsa.