Breadwinner

……………………………………………………. Baking our mark

Summer corn fritters with tomato and avocado salsa May 23, 2012


Well, it certainly has been a while! Don’t worry – I’m still cooking like a fiend. Some of it just isn’t worth writing home to the internet about. But, my garden has been planted, and I ate the first fruits (a single, cute radish) this evening – so I decided it’s time to resume sharing all the wonderful things I’ve been eating.

Just to kick it off, here’s a lovely, delectable summer treat that simple to make and involves fresh corn. This is also, aside from one other horrific experience, the first thing I’ve ever fried. My boyfriend was quite pleased about being able to have fried food as a side dish to our dinner.

Fresh Corn Fritters
slightly adapted from Ezra Pound Cake

3 ears corn, shucked and cut from the cobs (scrape the juice from the cobs into the bowl as well)
1 cup flour
¼ cup diced red onion
½ cup cornmeal
¼ cup thinly sliced basil
1 tsp. baking powder
½ tsp. baking soda
salt and pepper
2 large eggs, lightly beaten
2 Tbs. buttermilk (you can also substitute greek yogurt)
2 Tbs. butter, melted
Vegetable oil for frying

Serve with tomato and avocado salsa (recipe below)

After getting the corn off the cob, place 2 cups of it into the food process and pulse several times to create a chunky puree. Return the mixture to the bowl with the remaining corn. Add the onions

In a separate bowl, mix together flour, cornmeal, basil, powder, soda, salt and pepper. Add to the corn mixture. Then, add in eggs, buttermilk (or yogurt) and butter, stirring just until combined.

Heat the oil in a skillet, and scoop batter by heaping tablespoonfuls in to create little fritters. Fry the cake 1 to 2 minutes per side until golden brown. Place on a baking sheet lined with paper, then pop them in a warm oven to stay warm while you finish cooking the remaining fritters. Top with tomato and avocado salsa.

Tomato and Avocado Salsa

1 large tomato, cored and diced
1 scallion, minced
½ jalepeno, cored, seeded and diced (I left this out because I had a heat-averse dining partner)
1 Tbs. chopped fresh basil
1 Tbs. chopped fresh cilantro
1 garlic clove, minced
Juice of ½ lime
1 ½ tsp. olive oil
1 ½ tsp. white wine vinegar
Salt and pepper
1 avocado, diced

Stir all ingredients (except avocado) together. Refrigerate until you’re ready to serve, then add the avocado.

Per serving: 209 calories, 3 g saturated fat, 27.6 g carbohydrates, 3.8 g dietary fiber, 5.7 g protein,

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3 Responses to “Summer corn fritters with tomato and avocado salsa”

  1. Vespachick Says:

    It’s so good to have you back!!! And that fritter looks amazing. I am very impressed that you’ve already got your garden planted and are eating its harvest!!!!

  2. that looks so goood. and that looks like a real live food blog picture. 😀 See you next weekend sistahhh

  3. Gerry Says:

    You’re amazing Karanie! Love and blessings to you all!


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