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Crispy Corn Fritters with Tomato Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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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