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.

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.