Name: Corn Fritters with Spicy Zucchini Salsa
Yield: Makes 4 servings
Ingredients: 1 1/2 cups cherry tomatoes, halved lengthwise; 1 1/2 cups diced zucchini; 1 medium red onion, diced, divided; 3 large cloves garlic, finely chopped; 1 jalapeño chile, seeded and diced; 1/2 teaspoon sea salt, divided; 1 1/2 tablespoons extra-virgin olive oil; Olive oil cooking spray; 1/2 cup chopped cilantro, divided; 2 tablespoons fresh lime juice, divided; 1 cup all-purpose flour; 1/2 teaspoon ground cumin; 1/4 teaspoon baking powder; 1 egg; 2 cups corn kernels (thawed if frozen)

Corn fritters in a white dish next to a bowl of spicy zucchini salsa and lime wedges.

Corn Fritters with Spicy Zucchini SalsaJohnny Miller

"Don't worry if the fritters seem a little flimsy—they hold together and flip easily during cooking," Bemis says.

Recipe information

Yield
Makes 4 servings

Ingredients

1 1/2 cups cherry tomatoes, halved lengthwise

1 1/2 cups diced zucchini

1 medium red onion, diced, divided

3 large cloves garlic, finely chopped

1 jalapeño chile, seeded and diced

1/2 teaspoon sea salt, divided

1 1/2 tablespoons extra-virgin olive oil

Olive oil cooking spray

1/2 cup chopped cilantro, divided

2 tablespoons fresh lime juice, divided

1 cup all-purpose flour

1/2 teaspoon ground cumin

1/4 teaspoon baking powder

1 egg

2 cups corn kernels (thawed if frozen)

Preparation

Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

Nutrition Per Serving

Per serving: 279 calories

8 g fat

1 g saturated fat

47 g carbohydrate

5 g fiber

9 g protein

#### Nutritional analysis provided by Self

TagsFritter American Corn Vegetable Zucchini Squash Cherry Stone Fruit Fruit Side Starter Dinner Dairy Free Vegetarian Nut Free Fry Summer Self

Recipe notes

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