Crispy Summer Corn Cakes

— Fritelles Provençales

Golden corn cakes with rosemary and scallions on a platter, ready to serve with dipping sauce

Golden, herb-flecked, and kissed by the Provençal sun — rustic bites that delight.

Pan-fried until perfectly crisp, these Provençal-inspired corn cakes are flecked with rosemary, green onion, and golden bits of summer sweetness. They pair beautifully with a lemony yogurt dip, a glass of something chilled, and the joyful chatter of a garden lunch. A rustic treasure from The Gilded Table: August Edition.

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Notes:
Fresh corn gives the best texture and flavor, but thawed frozen kernels work in a pinch. Make smaller versions for appetizers or serve as a side with grilled mains. Optional feta or chèvre adds a lovely tang.