Tuesday, September 20, 2011

Corn fritters with fresh tomato sauce

Another great summer recipe. This year I'm definitely trying to hold on to summer more than last year, although I have to say that it feels pretty damn great to sleep under the covers with the windows open. Last night I enjoyed a glorious rainstorm, one that made the temperature dip from Saturday's 81 degrees to a high of a mere 68F and a low of 52F. I know it's not freezing by any means, but it was quite a shock. The ten day forecast looks good, though. Today is still a little chilly, but from tomorrow on we are going back into the low 80s, hopefully until the 29th, when I'm hosting my birthday party at an outdoors venue.

But enough about the weather. Let's talk about food, shall we?

I had toyed with the idea of making corn fritters for a while, but for some reason I never got around to actually make them. Something would always come up and I'd cook something else, postponing the fritters indfinitely. I mean, between cookbooks, cooking magazines and blogs, how on earth is one supposed to try all the delicious recipes one finds? Seriously, how do you guys deal with this recipe overload?

Anyway, I finally made the fritters... and now I wish I had made them earlier on because they are de-li-cious! Also, they are very easy and quick to make, so I definitely suggest you try them as well.

CORN FRITTERS WITH FRESH TOMATO SAUCE

1 large can of corn (or you can use fresh, if you have it)
1 garlic clove, minced
1 red chili pepper, minced
2 scallions, finely chopped
A bunch of basil, chopped
1 tablespoon soy sauce
1 cup flour
2 eggs, beaten
4 tablespoons of water
Salt and pepper

2 tomatoes
1 scallion
Salt and pepper
Fresh basil, torn into pieces

To make sauce, cube tomatoes, slice scallion, mix together with fresh basil and season with salt and pepper.

To make fritters, place corn in a large bowl. Add garlic, basil, scallions, chili pepper, soy sauce, flour, eggs and water. Mix well.

Heat some oil in a large skillet. Spoon batter into skillet, one tablespoon at the time, then, using a wooden spoon flatten the batter and make the fritter as round as possible. Cook for two minutes, then carefully flip and cook on the other side for two minutes. Repeat with remaining batter. Serve with tomato sauce.

4 comments:

  1. We have a favorite corn fritter recipe my Mom has been making since we were kids that'svery similar to this. I love that you garnished it with fresh tomatoes! Very tempting!

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  2. I have a same problem with keeping up on recipes collected, bookmarked, or seen on tv. It comes with the territory I guess if you're into food in a big way (imagine how simple and BORING life would be if the only option was processed stuff?). It's the tail end of summer temps for us which I don't mind at all...bring on the snow!

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  3. What a great recipe! The kind of food I love eating for supper, during the week...

    Cheers,

    Rosa

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