Corn Fritters with Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 (brunch or lunch main course) servings
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/3 cup yellow cornmeal
- 1/3 cup chopped white onion
- Carbohydrate 56 g(19%)
- Cholesterol 99 mg(33%)
- Fat 24 g(37%)
- Fiber 5 g(19%)
- Protein 12 g(24%)
- Saturated Fat 3 g(17%)
- Sodium 376 mg(16%)
- Calories 473
PreparationMake 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.
PreparationMake 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.
