spicy cilantro corn fritters with roasted tomato zucchini salsa

Before I share a lovely corn fritters recipe with you all, I thought I would share this awesome comment AFITD reader posted the other day.

Shushannah

Submitted on 2012/07/22 at 6:50 pm My boyfriend made this for a cooking competition with a strawberry theme this weekend. It won second place and was a big hit. Thanks for the recipe!

If you haven’t tried the Savory Strawberry Pizza you are missing out.  Second place! Not too shabby.  Thanks for sharing the comment Shushannah. I am pumped (and proud) your boyfriend came in second! Awesome.

Now onto another delicious recipe.  If I were judging a cooking competition I think these little pieces of heaven would kick butt.

Spicy cilantro corn fritters with roasted tomato and zucchini salsa:

These puppies were delicious.

The inspiration for this meal was a combination of a lot of things.  First, the internet.  I found a ton of recipes for corn fritters and this is a combination of about 3 different recipes. Second, we have corn!  Lots of corn.  Third, tomatoes are in full swing along with zucchini, jalapeño peppers, and plenty of cilantro.  The perfect ingredients for corn fritters.

For the fritters:

3 ears of corn, kernels cut from the cob

1/2 of a red onion, chopped

1/4 cup fresh cilantro, chopped

Juice of half a lime

1 egg

1 cup flour

1/4 teaspoon baking powder

pinch of salt

1 tsp ground coriander

1 tsp ground cumin

1/2 cup of water

oil for frying

Sift together the flour, baking powder, salt, coriander, and cumin in a large bowl.  Add lime juice, egg and water.  Mix.  Add corn, onion, and cilantro.  Mix well.

Heat oil over medium high heat in a large frying pan.  Form fritters with about 2 tbs of batter. (they are tricky to hold their shape, but once they are fried on one side they are easier to work with) Fry for about 3-4 minutes per side, or until golden brown. Serve hot with a side of roasted tomato zucchini salsa.

For the salsa:

about 1 1/2 cups of cherry tomatoes (I used round reds and sungolds)

1/2 of a large red onion, chopped

2 cups of cubed zucchini

1 jalapeño, seeded and diced

juice of half a lime

1 1/2 tbs of extra virgin olive oil

salt and pepper to taste

Preheat oven to 400.

Combine zucchini, tomatoes, onion and jalapeno in a large bowl.  Add oil and salt.  stir.  Place on a baking sheet and roast for about 20-25 minutes.

Remove from oven and squeeze lime juice.  Server over corn fritters.