Corn Fritters with Spicy Zucchini Salsa

Corn Fritters with Spicy Zucchini Salsa

Ingredients

  • 1 1/2 cups cherry tomatoes, halved lengthwise
  • 1 1/2 cups diced zucchini
  • 1 medium red onion, diced, divided
  • 3 large cloves garlic, finely chopped
  • 1 jalapeño chile, seeded and diced
  • 1/2 teaspoon sea salt, divided
  • 1 1/2 tablespoons extra-virgin olive oil
  • Olive oil cooking spray
  • 1/2 cup chopped cilantro, divided
  • 2 tablespoons fresh lime juice, divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon baking powder
  • 1 egg
  • 2 cups corn kernels (thawed if frozen)

Instructions

  1. Heat oven to 400°F.
  2. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat.
  3. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes.
  4. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro.
  5. Coat a large frying pan with cooking spray and heat over medium-high heat.
  6. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties.
  7. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side.
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