Corn Fritters with Tomato-Corn Salsa
- 1 of 1 Cut kernels off corn; you should have about 1-1/2 cups. Toss with tomato, scallion, parsley, garlic, lime juice, oil, salt and pepper. Set aside.
- 1 of 2 Cut kernels off 2 of the ears of corn (about 1-1/2 cups). Grate kernels off remaining ear of corn using a box grater. Use the dull side of a knife to scrape any remaining pulp into bowl; you should have about 1/2 cup grated kernels and pulp. Add cornmeal, flour, egg, buttermilk, baking soda, salt, pepper and cayenne to bowl; stir until combined.
- 2 of 2 Heat oil in large skillet over medium-high heat. Drop batter by 1/4-cupfuls into skillet and press with spatula to flatten. Fry 1 to 2 minutes per side or until golden brown. Remove to a paper-towel-lined plate and serve warm with salsa.
Servings Per Recipe:
Per Serving: 1 g sat. fat, 27 mg chol., 11 g Fat, total, 23 g carb., 4 g pro., 196 kcal cal., 439 mg sodium, 3 g fiber