Crisp Catering Recipes
click photo to watch Joe Thompson prepare dish on CBS13.
CORN FRITTERS WITH HEIRLOOM TOMATO SALSA
Ingredients
Salsa
1 large heirloom tomato, coarsely chopped
1/3 Stick Butter
2 tablespoons chopped fresh cilantro
1 tablespoon fresh diced jalapeño
1 tablespoon fresh lime juice
Fritters
2 ears corn, shucked
1 large egg
½ cup milk
1/3 cup yellow cornmeal
2 ½ tablespoons all-purpose flour
1/4 teasponn salt
2 to 3 tablespoons vegetable oil
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.
