Corn Fritters with Salsa
- Prep Time -
- Cook Time -
- Serves 2
Recipe Provided By: Epicurious.com
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1. Ingredients
- 2 plum tomatoes, coarsely chopped
- 1/3 cup chopped white onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped pickled jalapeno chiles
- 1 tablespoon fresh lime juice
- 2 ears corn, shucked
- 1 large egg
- 1/2 cup milk
- 1/3 cup yellow cornmeal
- 2 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
Nutrition Info
Per Serving
- Calories: 416 kcal
- Carbohydrates: 52 g
- Dietary Fiber: 6 g
- Fat: 19 g
- Protein: 12 g
- Sugars: 9 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Stir together all salsa ingredients and season with salt.
- Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.
- Serve fritters with salsa.
Yield: 2 servings
3. Still Hungry?
If you're bored with corn on the cob, this is an excellent way to use fresh corn. The fritters alone would also be delicious for breakfast, topped with maple syrup, or as a side dish for a ham dinner.
Notes:
Accompaniment
Sour cream.
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