Kansas City Fritters With Fresh Tomato Salsa Recipes

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THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

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

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

CORN FRITTERS WITH SALSA



Corn Fritters with Salsa image

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

For salsa
2 plum tomatoes, coarsely chopped
1/3 cup chopped white onion
2 tablespoons chopped fresh cilantro
1 to 2 tablespoons chopped pickled jalapeño chiles
1 tablespoon fresh lime juice
For fritters
2 ears corn, shucked
1 large egg
1/2 cup milk
1/3 cup yellow cornmeal
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons vegetable oil
Accompaniment: sour cream

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



Couscous Fritters with Fresh Corn and Tomato Salsa image

Provided by Food Network

Categories     appetizer

Yield Serves 4

Number Of Ingredients 15

2 large, ripe tomatoes, peeled, seeded, finely diced, and drained
2 ears sweet corn, shucked and cooked (about 1 1/2 cups kernels)
15 sprigs fresh cilantro, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely diced onion
1 teaspoon fresh lime juice
3/4 teaspoon ground cumin
1 tablespoon ketchup
3/4 teaspoon salt
2/3 cup broth
1 teaspoon chili powder
1 tablespoon butter
1/2 cup couscous
1 egg, lightly beaten
Vegetable oil for frying
8 ounces turkey sausage or pork sausage, casing removed

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



Zucchini Fritters with Fresh Tomato Salsa image

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

Provided by Jamie Geller

Categories     Side Dish, Appetizers

Time 30m

Yield 6 Servings

Number Of Ingredients 16

1 pound zucchini, shredded
1/2 pound carrots, shredded
1 small red onion, shredded
2 large eggs, beaten
1 cup matzo meal or potato starch
1 teaspoon kosher salt
Vegetable oil for frying
10 red grape tomatoes, halved
10 yellow grape tomatoes, halved
10 orange grape tomatoes, halved
2 cloves garlic, chopped
1/4 cup fresh torn parsley leaves
2 tablespoons extra-virgin olive oil
1 lemon, juiced
Kosher Salt
Fresh cracked black pepper

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

Nutrition Facts :

KANSAS CITY FRITTERS WITH FRESH TOMATO SALSA



Kansas City Fritters With Fresh Tomato Salsa image

Although this recipe comes from '500 ALL-TIME GREAT RECIPES cookbook, 1996, I made the bacon ingredient optional to accomodate vegetarians in my family!

Provided by Sydney Mike

Categories     Lunch/Snacks

Time 45m

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 17

3 tomatoes, skinned, seeded, diced
1/2 small red bell pepper, seeded, diced
1/2 small onion, diced
1 tablespoon lemon juice
1 tablespoon fresh cilantro, chopped
1 dash Tabasco sauce (optional)
1 3/4 cups corn, frozen
2 eggs, separated
3/4 cup all-purpose flour
5 tablespoons milk
1 small zucchini, grated
2 slices bacon, diced (optional)
2 scallions, finely chopped
1 pinch cayenne pepper
3 tablespoons sunflower oil
1 pinch salt
1 pinch pepper

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.

Nutrition Facts : Calories 332.9, Fat 14.8, SaturatedFat 2.8, Cholesterol 108.4, Sodium 105.2, Carbohydrate 44, Fiber 4.6, Sugar 6.5, Protein 10.1

TOMATO FRITTERS



Tomato Fritters image

I got the basic recipe for these fritters from a friend, then I tweaked it for my family's tastes. It's one of our very favorite things in the summer. We love them right after they've been fried, when they're still hot and crispy. -Pam Halter, Bridgeton, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 2-1/2 dozen.

Number Of Ingredients 13

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Dash dried basil
Dash dried oregano
Dash pepper
1 large tomato, finely chopped
1/2 cup chopped onion
1/2 cup shredded Parmesan cheese
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 to 6 tablespoons water, optional
Oil for deep-fat frying

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.

Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 79mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

JALAPEñO POPPER FRITTERS WITH TOMATO SALSA



Jalapeño Popper Fritters with Tomato Salsa image

Provided by Andrew Friedman

Categories     Hanukkah     Vegetarian     Dinner     Deep-Fry     Kosher     Candy Thermometer     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 20 fritters

Number Of Ingredients 11

1/4 pound medium green jalapeño chiles (about 4)
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking soda
3/4 teaspoon kosher salt, plus about 1/2 teaspoon for sprinkling on cooked fritters
1 cup buttermilk
1 large egg
2 ounces cream cheese, frozen and grated (about 1/4 cup)
6 to 8 cups vegetable oil
Tomato Salsa
Sour cream

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



Courgetti fritters with tomato salsa image

Make snacking exciting and swap your chips and dips for these cumin-spiced fritters with zingy tomato salsa. They're easy to make and are great for sharing

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Snack

Time 35m

Yield serves 6, as a snack

Number Of Ingredients 12

300g pack of room temperature, ripe vine cherry tomatoes , chopped
1 small pack of coriander , leaves and stalks chopped (save stalks for the fritters)
zest and juice of 1 lime (save zest for the fritters)
1 green chilli , finely chopped, deseeded, if you like
1 garlic clove , crushed
2 tbsp extra virgin olive oil
3 courgettes (about 500g), ends trimmed and spiralized into thin noodles
3 spring onions , thinly sliced
1 tsp ground cumin
100g self-raising flour
1 large egg , beaten
2 tbsp olive oil , for frying

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.

Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

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