Crispy Corn Fritters with Tomato Salad
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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.
