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Corn Fritters with Cherry Tomato Salsa

Plated corn fritters topped with basil and cherry tomatoes.

Pick sun-ripened cherry tomatoes and fresh basil to whip up a flavorful batch of fritters for brunch, lunch or dinner. Serves 4 as a main dish.

Ingredients

  • 2 eggs
  • 1 cup all-purpose flour
  • 1 ½ cups corn kernels
  • 1 clove garlic
  • ½ tsp baking powder
  • ¼ cup olive oil
  • ½ tsp salt
  • 1 tsp ground cumin
  • ¼ cup chopped basil
  • 1 Tbs hot sauce of choice
  • 2 cups chopped cherry tomatoes
  • 1 bunch scallions
  • 1 jalapeño
  • 1 lime

Instructions

  1. Whisk eggs in a large bowl. Combine into a batter with all-purpose flour, corn kernels, minced garlic, baking powder, olive oil, salt, ground cumin, chopped basil and hot sauce.
  2.  Heat a large nonstick skillet and fry 2 Tbs dollops of batter for 2-4 minutes per side or until golden.
  3.  In a medium bowl, stir together chopped cherry tomatoes, scallions, thinly sliced jalapeño and juice of lime; season to taste with salt and pepper. Top over warm corn fritters.