These fritters are dense with fresh corn, with the tomato salsa adding some zest.
4 ears fresh corn, husks and silk removed
3/4 cup plain white cornmeal
1/2 cup milk
1/4 cup self-rising, soft-wheat flour (such as White Lily)
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup vegetable oil for frying (adding more as needed)
Cut kernels from cobs and discard cobs. You should have about 2 cups kernels.
In a medium bowl, whisk together cornmeal, milk, flour, egg, salt and pepper. Stir in corn kernels.
Heat vegetable oil in a large non-stick skillet over medium-high heat. Working in batches, spoon batter by tablespoonfuls into hot oil and flatten gently. Fry 2 to 3 minutes on each side, or until browned. Drizzle in additional oil as needed. Drain on a wire rack. Top each fritter with 2 tablespoons Summer Salsa.
1 cup chopped tomatoes
2 tablespoons diced green onion
1/2 teaspoon diced, seeded jalapeno peper
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley
4 pitted kalamata olives, finely chopped
1/4 teaspoon salt
In a small bowl, stir together all ingredients.