Other than corn or green beans, these fritters can be made with just about any summer produce. Try whatever looks good in the farmer's market.
Serves 4 with an appetizer or salad
1/2 tsp olive oil
1 dried New Mexican red chile, crushed finely in a mortar and pestle
1/2 c honey
1) Heat olive oil in a small skillet over medium heat. Add crushed chile bits, cooking for a minute or two, until lightly darkened.
2) Reduce heat to very low and add the honey. Stir to combine. Turn the heat off and let sit until you are ready to use it.
1/2 cup all-purpose flour
1 cup ricotta
3 eggs, lightly beaten
2 tsp baking powder
1 ear corn, kernels cut from the cob
1/2 lb green beans, trimmed and cut in to 2" lengths
1) Heat 1/2 tsp olive oil in a large skillet over medium high and quickly saute the green beans with a pinch of salt for 2 minutes. Set aside.
2) Do the same thing with the corn.
3) Make the batter by mixing the eggs and ricotta then adding the flour, 1/2 tsp salt and baking powder. Mix well.
4) Split the batter in to two bowls (or you can make mixed fitters), adding the corn to one and the green beans to the other.
5) Heat 1 tbs olive oil over medium heat and make the fritters like you would pancakes, scooping up about 1/3 c of the veggie-batter per fritter. Cook until the edges look set, then flip. Serve each person one corn and one bean fritter topped with a sprinkling of the toppings.
For the toppings:
green onion tops (the green part) thinly sliced
toasted pine nuts or papitas
I'd serve this with a sparkling wine or a good light Belgian beer like Orval, or the French perennial favorite Saison Dupoint.