Couscous Fritters With Fresh Corn And Tomato Salsa Recipes
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
COUSCOUS FRITTERS WITH FETA
A new way to serve couscous for a tasty mid-week meal
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.
- Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.
Nutrition Facts : Calories 510 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 2.6 milligram of sodium
CHEESY COUSCOUS FRITTERS
These are a great stand by. They can be made in a blink of an eye and your lunch guests will be impressed .I would have them with a nice green salad, and a bit of salsa on the side for a quick easy meal in the middle of the day. They can be frozen ahead and will keep up to three months. This recipe came from our local supermarket magazine, and was posted for ZWT#6.
Provided by Tea Jenny
Categories Greek
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Place couscous in a bowl and pour over hot vegetable stock, cover with cling film and leave to stand for 15 minutes. fluff up the grains with a fork and add 2 beaten eggs, spring onion and crumbled cheese. Shape into 8 cakes . Heat the oil in a non stick pan and fry for 2-3 minutes per side. Serve with tomato salsa.
Nutrition Facts : Calories 308.7, Fat 14.9, SaturatedFat 5.4, Cholesterol 128, Sodium 320.2, Carbohydrate 31.4, Fiber 2.3, Sugar 1.6, Protein 11.8
CORN FRITTERS WITH SALSA
Categories Dairy Tomato Vegetable Appetizer Brunch Side Fry Vegetarian Lunch Corn Summer Jalapeño Hominy/Cornmeal/Masa Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 (brunch or lunch main course) servings
Number Of Ingredients 15
Steps:
- Make salsa:
- Stir together all salsa ingredients and season with salt.
- Make fritters:
- 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.
- 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.
- Serve fritters with salsa.
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