Corn Fritters with Tomato-corn Salsa
Dana Levene
This is one of those dishes that you can only make in the middle of summer with the freshest vegetables.
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 to 1/2 cup cornmeal
- 1/4 to 1/2 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
- 2 tablespoons vegetable oil for cooking
directions
- 1
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
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 1/4 cup cornmeal, 1/4 cup flour, egg, buttermilk, baking soda, salt, pepper and cayenne to bowl; stir until combined. The consistency should be a little thicker than pancake batter. Add for flour or cornmeal if necessary to thicken. (I typically use 1/2 cup cornmeal and 1/4 cup flour)
- 3
3. Heat 1 Tbsp. oil in large skillet over medium-high heat. Drop batter by 1/4-cupfuls into skillet making 4 fritters. Saute 1 to 2 minutes per side or until golden brown. Repeat with mroe oil for remaining batter. Remove to a paper-towel-lined plate and serve warm with salsa.
notes
This could be a side dish, or paired with a green salad for a full meal.
Source: Dana Levene
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