Wednesday, April 27, 2011

Corn Fritters with Tomato-Corn Salsa

Okay, in most areas of the country,the fresh corn is not yet available.However,since my camera is not working,and Cinco de Mayo is fast approaching,here is a great salsa idea!I like to make this during the height of corn season ,as there is nothing as wonderful as fresh corn.Do not make this with canned or frozen corn!Keep this in your recipe file for this summer.You will be glad you did!

Corn Salsa:
2 ears of fresh corn
1 medium tomato,seeded and chopped
1 scallion,chopped
1 tbsp. fresh parsley,chopped
1 garlic clove,chopped
1-1/2 tbsp. fresh lime juice
1-1/2 tbsp. canola oil
1/2 tsp. salt
1/4 tsp. pepper
    Cut kernels off corn,and mix with all other ingredients.Let flavors blend and serve with chips or corn fritters.

Corn Fritters:
3 ears of corn
1/4 c. cornmeal
1/4 c. flour
1 egg
1/4 c.buttermilk
3/4 c. baking soda
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne
1/4 tsp. vegetable oil for frying
   Cut kernels off  2 ears of corn. Grate the kernels off of the other ear(with a grater) and scrape off the pulp.Place all of the corn,pulp, and all of the other ingredients together in a bowl.
   Heat the oil and drop the batter by 1/4 cupfuls into the oil.Fry 1-2 minutes per side.Serve with the salsa.

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