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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By starjennifer200...
brooklyn, NY
on March 31, 2011
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Sandra this is one great recipe! I used these fritters as a base for my appetizer- Crispy COrn Fritters with Smokey Pulled Chicken topped with Cheddar and Cilantro Creme! Aboslutely fabulous!
I omitted the mozzerella from the batter and you need to eyeball the liquid as you add it otherwise your batter may turn out very loose leading to runny fritters! Check out my recipe at
NYC COOKs
By jswan1026
Scott Depot, WV
on September 22, 2010
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Made these and they were delicious! Just wondering what else would be good to top these with.
By laura.launders_...
on September 21, 2010
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I made these after watching Sandra's show and thought they sounded good. I followed the instructions exactly except I used fresh homemade pesto. My family loved these and they were so simple to make. Thanks Sandra for a keeper.
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