Recipe courtesy of Sandra Lee

Crispy Corn Fritters with Tomato Salad

Name: Crispy Corn Fritters with Tomato Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

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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

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Watch how to make this recipe.

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.