Salsa Corn Fritters
for the fritters:
- 1 1/2 cups flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 2 cups fresh corn kernels with any juices you can scrape off the cob
- 1 cup drained Sam’s Fresh Salsa I used medium
- 3/4 cup milk
- 2 eggs
for the garnish:
- 1/2 cup sour cream
- 1/4 cup diced green onion
- Line a platter with paper towels. Set aside. In a large bowl, whisk the flour, sugar, baking powder, pinch salt together. Add in the corn and salsa and stir until well coated.
- Add the milk and eggs and mix until a thick batter forms.
- Heat about 1/2 inch oil in the bottom of a pan. Ladle in 1/4 cups of batter into the hot oil. Cook until golden brown, about 2-3 minutes on each side.
- Drain on paper towel lined plates. Serve hot, with garnishes as desired.
Weather has been freakishly (and ominously) warm here which means I keep being able to get summer and autumn produce way after I think I’ve bought it for the “last time” of the year. Our local farm store still has a ton of fresh corn! It’s a little smaller than it was in August and September so I used about 4 ears to make 2 cups (normally I can get almost a cup an ear) but it was still very sweet and tasty. Why not take advantage?
My fridge has been full of salsa from Sam’s Fresh Salsa because I wanted to enter their blogger recipe contest but I’ve been really torn about what to make. I made rice, I made meatloaf and a dip and while they were all very tasty, they weren’t very exciting. Then I had the idea to swap out 1/3 of the corn in my usual fritter with fresh salsa. The salsa is cut up in easily scooped pieces that are about the same size as a corn kernel so I thought it was worth a try.
I loved the results! The fritters had a really fresh, flavor—a little summery—and I even think the salsa helped them rise. They were so fluffy! I’ve never had a corn fritter this light before. We ended up having them for breakfast (the perils of recipe development) but they would be a perfect appetizer for a larger meal and that’s what I’m planning on doing with the leftovers. They are substantial enough to be satisfying but would complement any full meal or entree.