WEEKDAYS 1e|12c|p

Carla Hall's Corn Fritters with Tomatillo Salsa

Corn Fritters Tomatillo Salsa Carla Hall
Start your meal off with these fun fritters!
skill level
Easy
time
1-30min
servings
6 to 8
cost
$
Contributed by :
Corn season has just hit its peak. Pick up a few ears on your way home and try these tasty fritters.
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ingredients
  • For the Batter:
  • 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
  • Vegetable Oil (to fry)
  • For the Tomatillo Salsa:
  • 1 1/2 pound Tomatillos (husked and washed)
  • 2 Jalapenos
  • Juice of 1 Lime
  • 1 bunch Cilantro (leaves only)
  • 1/2 White Onion (minced)
  • Salt and Freshly Ground Pepper
  • Olive Oil
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Batter: Preheat an inch of oil to 350F in a cast iron skillet.
  • 2
    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.
  • 3
    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.
  • 4
    Olive Oil
    For the Tomatillo Salsa: Preheat a grill or grillpan to medium-high and brush with olive oil.
  • 5
    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.
  • 6
    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.
 
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