Corn Succotash Fritters
Serves: About 16
  • 1 tablespoon vegetable oil
  • 1¼ cups fresh corn kernels
  • ¼ cup chopped red onion
  • 1¼ cups cooked baby lima beans, divided
  • 2 tablespoons whole milk
  • 2 cups Italian-seasoned panko (Japanese bread crumbs), divided
  • 2 large eggs, beaten well
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh chives
  • 1¼ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • Garlic-Herb Dipping Sauce (recipe follows)
  1. In a large cast-iron skillet, heat oil over medium-high heat. Add corn and onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from skillet.
  2. In the work bowl of a food processor, pulse together 1 cup lima beans and milk until a paste forms, stopping to scrape sides of bowl.
  3. In a medium bowl, stir together corn mixture, bean purée, 1¼ cups bread crumbs, eggs, thyme, chives, salt, pepper, and remaining ¼ cup lima beans. Scoop mixture by 2 tablespoons, and shape into 2-inch patties. Freeze patties for 30 minutes.
  4. If preheating is recommended by your air fryer manual, preheat fryer to 400°.
  5. In a shallow dish, place remaining ¾ cup bread crumbs. Lightly dredge patties in bread crumbs.
  6. Working in batches, spray fritters with cooking spray. Place in air fryer basket. Set temperature to 400°, and cook until golden and crisp, about 16 minutes, turning halfway through cooking and spraying with cooking spray again. Serve immediately with Garlic-Herb Dipping Sauce.
Recipe by Paula Deen Magazine at