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)
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