Corn Fritters with Spicy Zucchini Salsa

Name: Corn Fritters with Spicy Zucchini Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons baking powder; 355 milliliters cherry tomatoes, halved lengthwise; 118 milliliters chopped cilantro, divided; 473 milliliters corn kernels (thawed if frozen); 1 egg; 237 milliliters all-purpose flour; 3 large cloves garlic, finely chopped; 1 teaspoons ground cumin; 1 jalapeño chile, seeded and diced; 2 Tbsps fresh lime juice, divided; 2 Tbsps extra-virgin olive oil; 1 medium red onion, diced, divided; 1 teaspoons sea salt, divided; 355 milliliters diced zucchini

Corn Fritters with Spicy Zucchini Salsa might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 8g of protein, 8g of fat, and a total of 278 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have garlic, corn kernels, egg, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oven to 400°F. In a bowl,combine tomatoes, zucchini,1/2 onion, garlic, jalapeño,1/4 teaspoon salt and oil; toss to coat.

Ingredients you will need

Tomato

Zucchini

Garlic

Onion

Salt

Cooking Oil

Equipment you will use

Bowl

Oven

Spread on a baking sheetcoated with cooking spray;roast, turning once, untiltomatoes and zucchini are lightbrown, 20 to 25 minutes.Toss with 1/4 cup cilantro and1 tablespoon juice; set aside. In asecond bowl, combine flour,cumin, baking powder andremaining 1/4 teaspoon salt.

Ingredients you will need

Baking Powder

Cooking Spray

Cilantro

Zucchini

Spread

Cumin

All Purpose Flour

Juice

Salt

Equipment you will use

Bowl

Addegg, remaining 1 tablespoon juice and1/2 cup water; stir until smooth.

Ingredients you will need

Juice

Water

Add corn and remaining1/2 onion and 1/4 cup cilantro.Coat a large frying pan withcooking spray and heat overmedium-high heat. Form 1/4 cupcorn mixture into a patty;repeat with remaining cornmixture to form 12 patties.Working in batches of 3 andcoating pan with cooking sprayas needed, cook patties, turningonce, until brown, 5 to 8 minutesper side. Divide pattiesand salsa among 4 plates.

Ingredients you will need

Cilantro

Onion

Salsa

Corn

Equipment you will use

Frying Pan

Self

Equipment

Bowl

Oven

Frying Pan

Ingredients

Servings:

0teaspoons

baking powder 355milliliters

cherry tomatoes, halved lengthwise 118milliliters

chopped cilantro, divided 473milliliters

corn kernels (thawed if frozen)1

egg 237milliliters

all-purpose flour 3large cloves

garlic, finely chopped 1teaspoons

ground cumin 1

jalapeño chile, seeded and diced 2Tbsps

fresh lime juice, divided 2Tbsps

extra-virgin olive oil 1medium

red onion, diced, divided 1teaspoons

sea salt, divided 355milliliters

diced zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.