Corn Fritters With Spicy Zucchini Salsa

Corn Fritters With Spicy Zucchini Salsa
Corn Fritters With Spicy Zucchini Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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)

Directions

Heat oven to 400°. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 tsp 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 tbsp juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 tsp salt. Add egg, remaining 1 tbsp 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. Serve with salsa.

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