Kansas City Fritters With Fresh Tomato Salsa |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Although this recipe comes from '500 ALL-TIME GREAT RECIPES cookbook, 1996, I made the bacon ingredient optional to accomodate vegetarians in my family! Ingredients:
3 tomatoes, skinned, seeded, diced |
1/2 small red bell pepper, seeded, diced |
1/2 small onion, diced |
1 tablespoon lemon juice |
1 tablespoon fresh cilantro, chopped |
1 dash tabasco sauce (optional) |
1 3/4 cups corn, frozen |
2 eggs, separated |
3/4 cup all-purpose flour |
5 tablespoons milk |
1 small zucchini, grated |
2 slices bacon, diced (optional) |
2 scallions, finely chopped |
1 pinch cayenne pepper |
3 tablespoons sunflower oil |
1 pinch salt |
1 pinch pepper |
Directions:
1. FOR SALSA ~ Mix all the salsa ingredients together & season to taste.
2. Cover & chill until ready to serve.
3. FOR FRITTERS ~ Put corn in large mixing bowl, then add egg yolks & mix well.
4. Add flour & blend. When mixture thickens, gradually blend in milk.
5. Stir in zucchini, bacon (if using), scallions, cayenne pepper & seasoning, then set aside.
6. In small bowl, whisk together egg whites until stiff peaks form, then gently fold into corn batter mixture.
7. Heat oil in large frying pan, then place four large spoonfuls of the mixture into the oil.
8. Fry over moderate heat 2-3 minutes on each side, until golden.
9. Remove fritters from oil & drain on paper towels ~ Keep fritters warm in the oven while frying remaining 4 fritters.
10. Serve 2 fritters each, with a large spoonful of the chilled tomato salsa.
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