Corn and Sausage Fritters


  1. In skillet heat 1 tablespoon of oil on medium-high heat. Add onion, pepper and garlic. Sauté for 5 minutes or until onion is softened; remove from heat.
  2. In a bowl, combine flour, baking powder, cumin, corn, cheese and dill. Make a well in center.
  3. In a separate bowl, whisk eggs and buttermilk together. Add to corn mixture along with onion mixture and sausage. Stir to combine.
  4. In same skillet, heat remaining 2 tablespoons of oil on medium heat. Drop tablespoonfuls of mixture into hot oil. Cook 1 to 2 minutes each side until golden and crisp.
  5. Serve with sour cream and dill.


  • 2 tsp baking powder
  • 1/2 cup Peak Fresh Produce® Pepper(s), Red Bell, diced
  • 2/3 cup Nature's Best Dairy® Buttermilk
  • 4 oz Roma® Cheese Shredded, Cheddar
  • 5 oz corn, frozen kernels
  • 1 tsp Roma® Cumin, Ground
  • 4 oz dill, fresh, chopped
  • 3 Nature's Best Dairy® Egg(s)
  • 1 cup West Creek® Flour
  • 2 cloves Peak Fresh Produce® Garlic, minced
  • 1/2 cup Peak Fresh Produce® Onion(s), Red, finely chopped
  • salt and pepper
  • 6 oz Burke® Sausage and Pork Topping, Italian
  • Nature's Best Dairy® Sour Cream
  • 3 tbsp Brilliance® Premium Oils Vegetable Oil, divided