This corn and leek fritter recipe was born out of furious scribblings in my 'ideas' notebook while I was on a plane watching a Jamie Oliver Superfood TV show. Jamie makes corn fritters (the recipe is sadly not online), but it was truly inspiring. Sometimes, I think my reactions to things on planes are heightened by the lack of oxygen - I laugh way to hard at not-so-funny movies (my sister actually asked me if I was okay once when I was howling with laughter over We're the Millers at 30,000 feet) and sob at the not-so-sad ones.
On my recent flight, I was actually hoping to watch The Walking Dead. I'm a huge scaredy-cat and can't watch zombie shows when I'm at home, but for some reason I feel perfectly safe watching them on planes. I got on the plane and discovered that TWD was no longer being screened; I was unreasonably upset, until I saw the Jamie Oliver shows.
I really believe Jamie Oliver has done more to get people cooking healthy, realistic food than any other chef. He's a fabulously accessible guy and every recipe of his always turns out great. I also really appreciate that he makes it easy to understand what other flavors and veggies can be substituted into his dishes. I regularly binge-watch his 30 minutes meals shows on Netflix.
Still, I was a bit skeptical about corn fritters! Keeping in mind my emotional swings on planes, I was a bit worried that my excitement over making something from canned corn was just an altitude overreaction. Thankfully, it was merited - these little fritters are delicious. They're surprisingly low calorie (no oil here!) and stuffed with veggies.
I thought leeks would be good friends with the corn in this recipe. There's a lovely delicate charred corn flavor that mingles so nicely with the leeks, cottage cheese, and herbed yogurt. These fritters are also incredibly filling - the recipe makes 8 fritters, but I'd only recommend 2 to 3 per serving. They keep in the fridge nicely, but they're best when served piping hot, straight from the stove top.