Fresh Corn & Tomato Fritters
Ingredients
pepper0.5 teaspoon
buttermilk2 T
cornmeal0.33333334 c
dill pickle3 T
flour1 cup
corn2.5 lb
thyme1.5 t
honey1 T
mayonnaise0.33333334 c
red wine vinegar1 t
salt1 teaspoon
shallot1 t
vegetable oil0.75 c
egg1
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Prepare the dressing: In a small bowl combine all of the dressing ingredients, season with salt to taste.
Refrigerate until ready to serve.Make the fritters: Cut the kernels off of half of the corn into a large bowl.
Using a box grater, grate the remaining corn off the cobs into the bowl with the whole kernels.
Then using the back of a chef's knife scrape all of the corn cobs, to remove any of the remaining sweet corn pulp into the bowl.
Add the flour, cornmeal, eggs, 2 T.
buttermilk, thyme, honey and salt.
Mix.Heat 3/4 c.
oil in a large nonstick skillet over medium high heat until the oil is shimmering.
Drop the batter, about 2 T.
at a time into the hot oil.
Cook until the fritters are golden-brown around the edges, 1-3 minutes.
Carefully (see note above:) flip the fritters and cook until deep golden brown on the second side, about 1-2 minutes.
Remove fritters to a paper towel-lined plate.
Repeat with the remaining fritter batter, adding additional oil as necessary to maintain enough oil to cover the bottom of the skillet.To serve: Stack the fritters and tomatoes how you like.
Drizzle with some of the dressing and garnish with the crumbled bacon.
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