Corn Fritters with Salsa
Crispy corn fritters made with fresh corn kernels, cornmeal and flour, served with a fresh tomato-cilantro salsa and sour cream. A perfect combination of sweet corn and zesty Mexican-inspired flavors.
Ingredients
- •2 whole plum tomatoes
- •⅓ cup white onion
- •2 tablespoons fresh cilantro
- •1 tablespoons pickled jalapeño chiles
- •1 tablespoon lime juice
- •2 ears corn
- •1 whole egg
- •½ cup milk
- •⅓ cup yellow cornmeal
- •2½ tablespoons all-purpose flour
- •¼ teaspoon salt
- •2 tablespoons vegetable oil
- •¼ cup sour cream
Cooking Instructions
- 1.
Stir together all salsa ingredients and season with salt.
5 min
- 2.
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.
10 min
- 3.
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.
15 min
- 4.
Serve fritters with salsa.
2 min
