Corn Fritters With Spicy Zucchini Salsa Recipes

CORN FRITTERS WITH SPICY ZUCCHINI SALSA

Steps:

• Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

ZUCCHINI & CORN FRITTERS WITH SALSA

Steps:

• Preheat a deep fryer to 350˚F. Preheat the oven to 200˚F. Set a baking rack over a baking sheet. Beat the egg and buttermilk in a medium bowl until well blended. In a second bowl, combine flour, baking powder, salt and cayenne. Stir in the zucchini, corn and cilantro (or green onion). Add the flour mixture into the egg mixture and mix to create a thick batter. Working in batches, carefully drop heaping tablespoonfuls of the batter into the oil. Deep-fry until golden, 3 to 4 minutes. Using a slotted spoon, transfer the cooked fritters to the baking rack and keep warm in the oven until all the fritters are cooked. When all are cooked, arrange the fritters on a platter and serve with a bowl of the salsa alongside. Note: When the kernels are removed with a sharp knife, 1 medium cob of corn should yield the amount required for this recipe. BC made SalsaMan salsa is available in our Deli Department.

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.