Corn Fritters with Tomato-Corn Salsa
Farm fresh kernels of corn serve double duty in this recipe that can be used as both an appetizer and main dish.
Ingredients
-
Salsa:
-
2 medium-size ears of corn
-
1 medium-size tomato (1/2 pound), cored, seeded and finely diced
-
1 scallion, thinly sliced
-
1 tablespoon chopped parsley
-
1 clove garlic, minced
-
1-1/2 tablespoons lime juice
-
1-1/2 tablespoons vegetable oil
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
Fritters:
-
3 medium-size ears of corn
-
1/4 cup cornmeal
-
1/4 cup flour
-
1 egg, lightly beaten
-
1/4 cup buttermilk
-
3/4 teaspoon baking soda
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/8 teaspoon cayenne pepper
-
1/4 cup vegetable oil for frying
Directions
1.
Salsa: Cut kernels off corn; you should have about 1-1/2 cups. Toss with tomato, scallion, parsley, garlic, lime juice, oil, salt and pepper. Set aside.
2.
Fritters: Cut kernels off 2 of the ears of corn (about 1-1/2 cups). Grate kernels off remaining ear of corn using a box grater. Use the dull side of a knife to scrape any remaining pulp into bowl; you should have about 1/2 cup grated kernels and pulp. Add cornmeal, flour, egg, buttermilk, baking soda, salt, pepper and cayenne to bowl; stir until combined.
3.
Heat oil in large skillet over medium-high heat. Drop batter by 1/4-cupfuls into skillet and press with spatula to flatten. Fry 1 to 2 minutes per side or until golden brown. Remove to a paper-towel-lined plate and serve warm with salsa.
Nutrition information
Calories 196, Total Fat 11 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 439 mg, Carbohydrate 23 g, Fiber 3 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Camp Bread
Use this simple skillet bread to dip in soup or enjoy it by itself dipped in olive oil or slathered with butter.
See RecipeMore Great Recipe Ideas from Family Circle
