Kansas City Fritters With Fresh Tomato Salsa Recipes

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

CORN FRITTERS WITH SALSA

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.

COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA

Steps:

• In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
• Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
• Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
• In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
• Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.

ZUCCHINI FRITTERS WITH FRESH TOMATO SALSA

Steps:

• 1 In a large bowl, combine zucchini, carrots, onions, eggs, matzo meal (or potato starch) and salt, and mix to combine. 2 Heat ¼ inch of oil in a large sauté pan over medium-high heat. Drop 2 tablespoonfuls of batter per pancake, and lightly press down to flatten. Fry for about 3 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter. 3 In a medium bowl, combine tomatoes, garlic, parsley, olive oil and lemon. Season to taste with salt and pepper. Serve over top or on the side of fritters. As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) - Subscribe Now

KANSAS CITY FRITTERS WITH FRESH TOMATO SALSA

Steps:

• FOR SALSA ~ Mix all the salsa ingredients together & season to taste.
• Cover & chill until ready to serve.
• FOR FRITTERS ~ Put corn in large mixing bowl, then add egg yolks & mix well.
• Add flour & blend. When mixture thickens, gradually blend in milk.
• Stir in zucchini, bacon (if using), scallions, cayenne pepper & seasoning, then set aside.
• In small bowl, whisk together egg whites until stiff peaks form, then gently fold into corn batter mixture.
• Heat oil in large frying pan, then place four large spoonfuls of the mixture into the oil.
• Fry over moderate heat 2-3 minutes on each side, until golden.
• Remove fritters from oil & drain on paper towels ~ Keep fritters warm in the oven while frying remaining 4 fritters.
• Serve 2 fritters each, with a large spoonful of the chilled tomato salsa.

TOMATO FRITTERS

Steps:

• In a large bowl, whisk flour, baking powder, salt, basil, oregano and pepper. Gently stir in tomato, onion, cheese, jalapeno and garlic just until moistened. If the batter seems thick, add water 1 Tbsp. at a time to thin it slightly until it loosens up and mixes easily. , In a cast-iron or other heavy skillet, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes per side. Drain on paper towels.

JALAPEñO POPPER FRITTERS WITH TOMATO SALSA

Steps:

• Preheat oven to 450°F.
• Transfer jalapeños to large baking sheet and roast, turning occasionally, until softened and blistered, about 20 minutes. Using tongs, transfer to large bowl. Cover with plastic wrap and let stand 10 minutes. Wearing gloves, peel and seed jalapeños, then cut into large dice.
• In large bowl, whisk together flour, cornmeal, baking soda, and 3/4 teaspoon salt. In medium bowl whisk together buttermilk and egg. Whisk in dry ingredients, then fold in diced jalapeños and cream cheese.
• In heavy, 4-quart pot over moderate heat, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, drop batter by tablespoons into hot oil and fry fritters, stirring constantly, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain and immediately sprinkle with salt.
• Serve immediately with salsa and sour cream.

COURGETTI FRITTERS WITH TOMATO SALSA

Steps:

• Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.
• In a separate large bowl, mix together the spiralized courgette, spring onions, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.
• Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hands then then fry for 2-3 mins on each side until golden. Serve warm with the tomato salsa.