MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Corn Fritters With Spicy Zucchini Salsa
 Categories: Breads, Squash, Chiles, Salsa, Herbs
      Yield: 4 Servings
 
  1 1/2 c  Cherry tomatoes;
           - halved lengthwise
  1 1/2 c  Zucchini; diced
      1 md Red onion; diced, divided
      3 cl Garlic; fine chopped
      1    Jalapeño; seeded, diced
    1/2 ts Sea salt; divided
  1 1/2 tb Extra-virgin olive oil
           Olive oil cooking spray
    1/2 c  Cilantro; chopped, divided
      2 tb Fresh lime juice; divided
      1 c  All-purpose flour
    1/2 ts Ground cumin
    1/4 ts Baking powder
      1 lg Egg
      2 c  Corn niblets
 
  Heat oven to 400°F/205°C.
  
  In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic,
  jalapeño, 1/4 ts salt, and oil; toss to coat. Spread on a baking
  sheet coated with cooking spray; roast, turning once, until
  tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with
  1/4 cup cilantro and 1 tb juice; set aside. In a 2nd bowl, combine
  flour, cumin, baking powder, and remaining 1/4 ts salt. Add egg,
  remaining 1 tb juice and 1/2 cup water; stir until smooth. Add corn
  and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying
  pan with cooking spray and heat over medium-high heat. Form 1/4 cup
  corn mixture into a patty; repeat with remaining corn mixture to
  form 12 patties. 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. Divide patties and salsa among 4 plates.
  
  Recipe by Andrea Bemis
  
  Recipe FROM: SELF, Sep 2013
  
  Formatted by: Dave Drum, Sep 12, 2013
  
  Uncle Dirty Dave's Archives
 
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