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Recipe: Corn Fritters With Summer Salsa

Corn Fritters with Summer Salsa is among the favorite recipes from the past year from the pages of the Atlanta Journal-Constitution. (Renee Brock/Atlanta Journal-Constitution/MCT)

Corn Fritters with Summer Salsa is among the favorite recipes from the past year from the pages of the Atlanta Journal-Constitution. (Renee Brock/Atlanta Journal-Constitution/MCT)

Makes 24 fritters
and 1¼ cups salsa

For fritters: 4 ears fresh corn, husks removed

¾ cup plain white cornmeal

½ cup milk

¼ cup self-rising soft-wheat flour (such as White Lily)

1 large egg

½ teaspoon salt

¼ teaspoon freshly ground pepper

¼ cup vegetable oil

For Summer Salsa:

1 cup chopped tomatoes

2 tablespoons diced green onion

½ teaspoon diced, seeded jalapeno pepper

1 tablespoon fresh lemon juice

1 teaspoon chopped fresh parsley

4 pitted kalamata olives, finely chopped (plus more to taste)

¼ teaspoon salt

For the salsa: In a small bowl, stir together tomatoes, green onion, jalapeno, lemon juice, parsley, kalamata olives and salt.

To make the fritters: Cut kernels from cobs; discard cobs. (You should have about 2 cups kernels; if you have more, save it for another use.) In a medium bowl, whisk together cornmeal, milk, flour, egg, salt and pepper. Stir in kernels.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, spoon batter by tablespoonfuls into hot oil, and flatten gently. Fry 2 to 3 minutes on each side or until browned. (If the skillet becomes dry, you may want to drizzle in a little more oil.) Drain on a wire rack. Top each fritter with 2 teaspoons Summer Salsa.

Adapted from “Southern Living Around the Southern Table” by Rebecca Lang

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And the Golden Whisk goes to ... The best recipes of 2012

Friday, January 11, 2013

Say goodbye to 2012, but hold onto the memories — I mean recipes. Every year the staff and contributors at The Atlanta Journal-Constitution get together to hash out the best recipes of the preceding 365 days. They’re the recipes the staff know they’ll be cooking again and again. Favorite recipes for 2012 included Thomas Jefferson’s Chicken Fricassee, a savory dinner …

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