Crispy Corn Fritters with Tomato Salad

Name: Crispy Corn Fritters with Tomato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters canola oil; 241 grams box corn muffin mix (recommended: Jiffy); 227 grams creamed corn; 1 egg, lightly beaten; 237 milliliters halved grape tomatoes; 4 servings Kosher salt and fresh ground black pepper; 2 Tbsps pesto; 177 milliliters shredded mozzarella cheese

Crispy Corn Fritters with Tomato Salad might be From preparation to the plate, this recipe takes around 25 minutes. If you have mozzarella cheese, kosher salt and ground pepper, creamed corn, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese.

Ingredients you will need

Mozzarella

Corn Muffin Mix

Creamed Corn

Egg

Equipment you will use

Bowl

Mix until well combined.

Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half.

Ingredients you will need

Salt And Pepper