Fresh Corn & Tomato Fritters
If you want to add more lacto ovo vegetarian recipes to your recipe box, Fresh Corn & Tomato Fritters might be a recipe you should try. For 64 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 185 calories, 3g of protein, and 12g of fat.
Cook time
45 min
Servings
20
Ingredients
14
Nutrition
per serving185 kcal
Calories
3 g
Protein
12 g
Fat
18 g
Carbs
Instructions
- 1
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.
- 2
Add the flour, cornmeal, eggs, 2 T. buttermilk, thyme, honey and salt.
- 3
Mix.
- 4
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.
- 5
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.
- 6
Drizzle with some of the dressing and garnish with the crumbled bacon.
