Crispy Corn Fritters with Tomato Salad (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 (8 1/2-ounce) box corn muffin mix (recommended: jiffy) |
1 (8-ounce) can creamed corn |
1 egg, lightly beaten |
1/4 cup canola oil |
2 tablespoons pesto |
3/4 cup shredded mozzarella cheese |
kosher salt and fresh ground black pepper |
1 cup halved grape tomatoes |
Directions:
1. In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.
2. In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve.
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