Recipe: Corn Fritters With Summer Salsa

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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