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Fresh Corn & Tomato Fritters

 
One serving costs about $0.64

$0.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:13%

Spoonacular Score: 13%

 

You can never have too many side dish recipes, so give Fresh Corn & Tomato Fritters a try. This recipe makes 20 servings with 185 calories, 3g of protein, and 12g of fat each. For 64 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. A mixture of honey, buttermilk, dill pickle, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is rather bad. Similar recipes include Couscous Fritters with Fresh Corn and Tomato Salsa, Fresh Corn Fritters, and Fresh Corn and Okra Fritters.

Ingredients

Servings:
0.5 tsps
0.5 tsps black pepper
black pepper
30 Tbsps
30 Tbsps buttermilk
buttermilk
0.33 cups
0.33 cups cornmeal
cornmeal
44.34 Tbsps
44.34 Tbsps dill pickle
dill pickle
1 cup
1 cup flour
flour
2.5 lb
2.5 lb fresh corn
fresh corn
1.5 tsps
1.5 tsps fresh thyme
fresh thyme
1 Tbsp
1 Tbsp honey
honey
0.33 cups
0.33 cups mayonnaise
mayonnaise
5 tsps
5 tsps red wine vinegar
red wine vinegar
1 tsp
1 tsp salt
salt
2 tsps
2 tsps shallot
shallot
0.75 cups
0.75 cups vegetable oil
vegetable oil
1
1  whole egg
whole egg
0.5 tsps black pepper
0.5 tsps
black pepper
30 Tbsps buttermilk
30 Tbsps
buttermilk
0.33 cups cornmeal
0.33 cups
cornmeal
44.34 Tbsps dill pickle
44.34 Tbsps
dill pickle
1 cup flour
1 cup
flour
2.5 lb fresh corn
2.5 lb
fresh corn
1.5 tsps fresh thyme
1.5 tsps
fresh thyme
1 Tbsp honey
1 Tbsp
honey
0.33 cups mayonnaise
0.33 cups
mayonnaise
5 tsps red wine vinegar
5 tsps
red wine vinegar
1 tsp salt
1 tsp
salt
2 tsps shallot
2 tsps
shallot
0.75 cups vegetable oil
0.75 cups
vegetable oil
1  whole egg
1
whole egg

Equipment

chefs knife
chefs knife
paper towels
paper towels
box grater
box grater
frying pan
frying pan
bowl
bowl
chefs knife
chefs knife
paper towels
paper towels
box grater
box grater
frying pan
frying pan
bowl
bowl


Instructions

  1. Prepare the dressing: In a small bowl combine all of the dressing ingredients, season with salt to taste. Refrigerate until ready to serve.
  2. 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.
  3. 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.
  4. To serve: Stack the fritters and tomatoes how you like. Drizzle with some of the dressing and garnish with the crumbled bacon.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.64
Ingredient
½ teaspoons black pepper
2 tablespoons buttermilk
⅓ cups cornmeal
3 tablespoons dill pickle
1 cup flour
2.5 pounds fresh corn
1.5 teaspoons fresh thyme
1 tablespoon honey
⅓ cups mayonnaise
1 teaspoon red wine vinegar
1 teaspoon shallot
¾ cups vegetable oil
1 whole egg
Price
$0.03
$0.06
$0.17
$0.24
$0.17
$10.46
$0.06
$0.26
$0.38
$0.03
$0.01
$0.65
$0.24
$12.75

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
185 Calories
3g Protein
12g Total Fat
18g Carbs
1% Health Score
Limit These
Calories
185
9%

Fat
12g
19%

  Saturated Fat
7g
46%

Carbohydrates
18g
6%

  Sugar
4g
5%

Cholesterol
9mg
3%

Sodium
172mg
8%

Get Enough Of These
Protein
3g
6%

Vitamin B1
0.15mg
10%

Folate
37µg
9%

Vitamin K
9µg
9%

Manganese
0.16mg
8%

Vitamin B3
1mg
7%

Phosphorus
70mg
7%

Magnesium
26mg
7%

Fiber
1g
6%

Potassium
178mg
5%

Vitamin B5
0.5mg
5%

Selenium
3µg
5%

Vitamin C
3mg
5%

Vitamin B2
0.08mg
5%

Iron
0.74mg
4%

Vitamin B6
0.08mg
4%

Vitamin E
0.51mg
3%

Zinc
0.43mg
3%

Vitamin A
129IU
3%

Copper
0.05mg
3%

covered percent of daily need

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