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Categories:
salsa tomatoes red bell pepper onion lemon juice fresh cilantro Tabasco sauce corn eggs all-purpose flour milk zucchini bacon scallions cayenne pepper sunflower oil salt pepper
Viewed: 61 - Published at: 8 years agoIngredients
- FOR SALSA
- 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)
- FOR FRITTERS
- 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
Method
- FOR SALSA ~ Mix all the salsa ingredients together & season to taste.
- Cover & chill until ready to serve.
- FOR FRITTERS ~ Put corn in large mixing bowl, then add egg yolks & mix well.
- Add flour & blend. When mixture thickens, gradually blend in milk.
- Stir in zucchini, bacon (if using), scallions, cayenne pepper & seasoning, then set aside.
- In small bowl, whisk together egg whites until stiff peaks form, then gently fold into corn batter mixture.
- Heat oil in large frying pan, then place four large spoonfuls of the mixture into the oil.
- Fry over moderate heat 2-3 minutes on each side, until golden.
- Remove fritters from oil & drain on paper towels ~ Keep fritters warm in the oven while frying remaining 4 fritters.
- Serve 2 fritters each, with a large spoonful of the chilled tomato salsa.
