Sweet Corn Fritters with Tomato and Feta Salad

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http://pgoarelish2.files.wordpress.com/2012/05/img_6394.jpg?w=150
  • Yield: 4 servings

Accompanied by a flavor-packed tomato salad, these fritters make a lovely vegetarian lunch or a terrific side for whatever you might toss on the grill.

Ingredients

Fritters:
1/2cup all-purpose flour
1/4teaspoon coarse salt
3/4teaspoon baking powder
1/2teaspoon ground cumin
1large egg
1/4cup whole milk
1tablespoon unsalted butter, melted
1 1/2cups fresh corn kernels, cut from 2 to 3 ears of corn
3tablespoons vegetable oil
1/4cup finely chopped scallions
Salad:
4teaspoons white wine vinegar
4teaspoons olive oil
1/4teaspoon coarse salt
1pint cherry tomatoes, cut into halves or quartered
2tablespoons finely chopped shallot
1/4cup crumbled feta cheese
2tablespoons chopped fresh basil

Instructions

  1. Combine flour, salt, baking powder and cumin in a medium bowl. Whisk together egg, milk and butter in a small bowl. Stir wet ingredients into dry until just blended. Cover and set aside 30 minutes.
  2. Whisk together vinegar, oil, salt and pepper for salad in a medium bowl. Add tomatoes and shallot; toss to combine.
  3. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Fold corn and scallions into batter. When oil is shimmering, add 6 (2 tablespoon) dollops of batter to skillet. Fry fritters until golden, 3 to 4 minutes. Turn and fry until second side is golden, about 3 minutes more. Transfer fritters to a paper towel-lined plate. Add remaining 2 tablespoons oil to pan (or more, as needed); repeat with remaining batter.
  4. Add feta and basil to salad; serve with the fritters.
 

Nutritional Info *per serving

  • Calories 300
  • Fat 19g
  • Cholesterol 65mg
  • Sodium 460mg
  • Carbohydrate 28g
  • Fiber 3g
  • Protein 8g
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