Corn + beef + fried = bliss! We collaborated with @PricklyFresh to create the ultimate summer snack. The corn fritters themselves are super easy and veggie friendly. Here we chose to pair it with shredded BBQ beef and coleslaw but they'd also pair well with tomatoes, salsa, chicken, or a creamy condiment!
- 2 cups fine corn meal
- 2 eggs
- 3 tbs sliced green onion
- 2 tsp salt
- Black pepper
- 1 clove garlic minced
- O-live Everyday olive oil for frying
- 2 tbs apple cider vinegar
- 1 tsp honey
- 1 lb beef round chunks
- 1/2 cup beef bone broth
- 2 tsp pink himalayan salt
- 1 cup BBQ sauce
Add beef, bone broth and salt to a pressure cooker and cook on high pressure for 20 minutes. Remove, shred and toss in your favorite bbq sauce.
Add drained corn, green onion, salt, pepper, corn meal and garlic to a medium sized bowl and stir to combine.
Take 1 cup of the corn mixture and blend it. Mix it in with the rest of the corn mixture.
In a pan on medium heat, add about 1/2 an inch of O-Live olive oil.
Once it's hot, add 1/4 cup of corn mixture to the pan and press down (if necessary) to form a patty/fritter. Cook for 2 minutes on each side or until golden brown.
Mix 2 tbs apple cider vinegar, 2 tsp honey, a pinch of salt and pepper and whisk to combine. Add 2 cups shredded green cabbage making sure it's all coated.
Add about 1 tbs of the shredded beef to each corn fritter and top with coleslaw.