Try this Corn fritters and tomatillo sauce recipe, or contribute your own.
Suggest a better descriptionCarla Hall's Corn Fritters with Tomatillo Salsa
skill level
easy
time
1-30min
servings
6 to 8
cost
$
Contributed by: Carla Hall
Corn season has just hit its peak. Pick up a few ears on your way home and try these tasty fritters.
ingredients
For the Batter:2/3 cup Cornmeal1/8 teaspoon Baking Soda1 teaspoon Paprika1/8 teaspoon Salt3/4 cup Buttermilk1/2 cup Jack Cheese3 Scallions (chopped)1/2 cup Corn Kernels1/2 cup Fried Corn Chips (crushed)2 EggsVegetable Oil (to fry)For the Tomatillo Salsa:1 1/2 pound Tomatillos (husked and washed)2 JalapenosJuice of 1 Lime1 bunch Cilantro (leaves only)1/2 White Onion (minced)Salt and Freshly Ground PepperOlive Oil
kitchenware
Skillet
Whisk
Liquid Measuring Cup
Measuring Cup (set)
Measuring Spoons
Mixing Bowl
Mixing Spoon
Grill
Chef's Knife
stepsingredients per stepinstructions
For the Batter: Preheat an inch of oil to 350F in a cast iron skillet.
2/3 cup Cornmeal
1/8 teaspoon Baking Soda
1 teaspoon Paprika
1/8 teaspoon Salt
3/4 cup Buttermilk
1/2 cup Jack Cheese
3 Scallions (chopped)
1/2 cup Corn Kernels
1/2 cup Fried Corn Chips (crushed)
2 Eggs Combine the cornmeal, baking soda, paprika and salt in a bowl. Whisk in the buttermilk until smooth, and then fold in the jack cheese, scallions, corn kernels, and fried corn chips, and eggs until a chunky batter comes together.
Vegetable Oil (to fry) Using a spoon scoop out even size balls of batter and carefully drop into the oil. Let them fry until golden brown and crisp, about 4 to 5 minutes.
Olive Oil For the Tomatillo Salsa: Preheat a grill or grillpan to medium-high and brush with olive oil.
1 1/2 pound Tomatillos (husked and washed)
2 Jalapenos Grill the tomatillos and jalapenos until charred and softened, about 5 minutes per side. Allow them to cool. Cut the stems and skins off of the jalapenos.
Juice of 1 Lime
1 bunch Cilantro (leaves only)
1/2 White Onion (minced)
Salt and Freshly Ground Pepper Put the tomatillos, jalapenos, onions and cilantro into a blender with a generous pinch of salt and the lime juice. Puree, and then pour into a bowl to serve with the corn fritters.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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