Crispy Corn Fritters with Tomato Salad

Show:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 4

Showing 1-4 of 4

Sort by:

Newest
  • on March 31, 2011

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 22, 2010

    Flag

    Made these and they were delicious! Just wondering what else would be good to top these with.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 21, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 19, 2010

    Flag

    I made these corn fritters as a side to simple grilled chicken breasts and "Aarti's cucumbers". I pretty much followed the directions, but did not do the pesto/cheese topping. Instead I made a simple tomato, green onion, jalapeno relish which I spooned on top. They were very easy to mix up, I would caution you to watch the temp. of your oil so it doesn't get to hot. I made mine in batches and then drained them on a paper towel lined cookie sheet.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.