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Fresh Corn & Tomato Fritters
45 min
Quantities are for 20 serving.

You can replace food: If there is food in the recipe that you do not want to eat or is not available at the moment, you can replace it.
0.5 tsps ground pepper
2 tbsps butter milk
0.33 cups corn meal
3 tbsps dill pickle
1 cup wheat flour
2.5 lb fresh corn kernels
1.5 tsps fresh thyme leaves
1 tbsp honey
0.33 cups mayo
1 tsp red wine vinegar
1 tsp white salt
1 tsp shallots
0.75 cups plant oil
1 eggs

Cooking instructions

  1. Prepare the dressing In a small bowl combine all of the dressing ingredients, season with salt to taste. Refrigerate until ready to serve.Make the fritters
  2. Cut the kernels off of half of the corn into a large bowl. Using a box grater, grate the remaining corn off the cobs into the bowl with the whole kernels. Then using the back of a chef's knife scrape all of the corn cobs, to remove any of the remaining sweet corn pulp into the bowl.
  3. Add the flour, cornmeal, eggs, 2 T. buttermilk, thyme, honey and salt.
  4. Mix.
  5. Heat 3/4 c. oil in a large nonstick skillet over medium high heat until the oil is shimmering. Drop the batter, about 2 T. at a time into the hot oil. Cook until the fritters are golden-brown around the edges, 1-3 minutes. Carefully (see note above:) flip the fritters and cook until deep golden brown on the second side, about 1-2 minutes.
  6. Remove fritters to a paper towel-lined plate. Repeat with the remaining fritter batter, adding additional oil as necessary to maintain enough oil to cover the bottom of the skillet.To serve: Stack the fritters and tomatoes how you like.
  7. Drizzle with some of the dressing and garnish with the crumbled bacon.
Nutrients per serving
Calories 186.15 kcal
Salt 0.01 oz
Fats 0.43 oz
Sugar 0.17 oz
Proteins 0.11 oz
Carbohydrates 0.66 oz