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Corn Fritters with Spicy Zucchini Salsa
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Ingredience
- 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)
Postup
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Preparation
Heat oven to 400°F. In a bowl,
combine tomatoes, zucchini,
1/2 onion, garlic, jalapeño,
1/4 teaspoon 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 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.
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.
Per serving: 279 calories, 8 g fat, 1 g saturated fat, 47 g carbohydrate, 5 g fiber, 9 g protein
Nutritional analysis provided by
Self