CHEF JEFF — ONE BYTE AT A TIME: Corn Fritters with Fresh SalsaThis recipe comes from cookbook author Rebecca Lang’s “Southern Living Around the Southern Table.”
By: Herald Staff Report,
This recipe comes from cookbook author Rebecca Lang’s “Southern Living Around the Southern Table.”
Corn Fritters with Fresh Salsa
4 ears corn, husks removed
¾ cup plain white cornmeal
½ cup milk
¼ cup self-rising soft-wheat flour (such as White Lily)
1 large egg
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup vegetable oil
Cut kernels from cobs. In medium bowl, whisk together cornmeal, milk, flour, egg, salt, pepper. Stir in corn. Heat oil in nonstick skillet over medium-high heat. Spoon batter by tablespoonfuls into oil; flatten gently. Fry 2 to 3 minutes on each side or until browned. (If skillet gets dry, drizzle in more oil.) Drain on wire rack. Top fritters with salsa.
Yield: About 24 fritters.
Approximate nutritional analysis (based on 4 fritters only): 236 calories, 6 grams protein, 30 grams carbohydrates, 11 grams fat (2 grams saturated), 37 milligrams cholesterol, 275 milligrams sodium; 3 grams fiber.
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