WEEKDAYS 1e|12c|p

Carla Hall's Corn Fritters with Tomatillo Salsa

Carla Hall
Servings: 6 to 8
1 to 30 min

Start your meal off with these fun fritters!

  • Ingredients
  • step-by-step directions
Carla Hall's Corn Fritters with Tomatillo Salsa
  • 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
  • For the Batter: Preheat an inch of oil to 350F in a cast iron skillet.
  • 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.
  • 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.
  • For the Tomatillo Salsa: Preheat a grill or grillpan to medium-high and brush with olive oil.
  • 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.
  • 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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