Recipe courtesy of Sandra Lee
Crispy Corn Fritters with Tomato Salad
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 621
- Total Fat
- 38 g
- Saturated Fat
- 11 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 85 mg
- Sodium
- 1223 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 621
- Total Fat
- 38 g
- Saturated Fat
- 11 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 85 mg
- Sodium
- 1223 mg
Ingredients
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.
