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.

from Family Circle

Corn Fritters with Tomato-Corn Salsa
Yield: 8 fritters Prep 10 mins Cook 4 mins

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

Make It

Salsa:

1. 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.

Fritters:

2. 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 Facts

Amount Per Serving: cal. (kcal): 196, Fat, total (g): 11, chol. (mg): 27, sat. fat (g): 1, carb. (g): 23, fiber (g): 3, pro. (g): 4, sodium (mg): 439, Percent Daily Values are based on a 2,000 calorie diet.
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