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These are a great way to use up leftover corn on the cob!
3/4 cup (175 mL) cornmeal
6 Tbsp (90 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
2 large eggs
1 cup (250 mL) cooked split red lentils
1 cup (250 mL) fresh, frozen, canned, or grille corn
3/4 cup (175 mL) buttermilk
6 Tbsp (90 mL) cream cheese, softened
1/4 cup (60 mL) finely chopped chives or green onions
2 Tbsp (30 mL) chopped fresh dill
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) canola oil, for frying
sour cream, to serve
lemon wedges, to serve
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