Crispy Corn Fritters with Tomato Salad

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (8 1/2-ounce) box corn muffin mix (recommended: Jiffy)
  • 1 (8-ounce) can creamed corn
  • 1 egg, lightly beaten
  • 1/4 cup canola oil
  • 2 tablespoons pesto
  • 3/4 cup shredded mozzarella cheese
  • Kosher salt and fresh ground black pepper
  • 1 cup halved grape tomatoes
Directions

In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.

In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve.


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