It may be the final day of summer (and boy was it a hot one!), but that doesn’t mean we have to say goodbye to summer favorites, like these Corn Fritters with a sweet Cherry and Tomato Salsa, quite yet!Jump to Recipe
You guys, can you believe that tomorrow marks the first day of autumn? I can’t. Seriously, where did the summer go? I can recall bits and pieces and many many salads, but really, I could have sworn it was just celebrating the Fourth of July.
I should probably take this as a sign to slow down, but I have no idea how to do that.
So, before jumping feet first into the crunchy, cooler weather of autumn, I had to squeeze in this super summery recipe. Actually, this recipe isn’t really that summery. The most summery thing about it is the cherries, but those can be easily replaced with grapes, oranges or pomegranate arils (or all of the above)! And while corn is another summer favorite, it as always available thanks to the miracles of canning.
You can easily make this a complete meal by adding a quick source of protein like grilled or baked chicken breast or salmon fillet. Or, to keep things vegetarian, add some black beans or white kidney beans to the salsa. BOOM! Dinner is done and your people are quiet and happy.
Just kidding. If my family (translation-child) is any indication, I can’t promise those last two things, but, I can promise that your family will be getting their fruits, veggies AND protein.
In other news, I have about a million recipes I want to cook and share with you, I simply do not have enough time. I know, my life is TOUGH. Don’t worry, guys, I’m medicating with chocolate. kidding! (not really)
Ohhh! But I did finalize and book a birthday party, like a REAL birthday party, for Octavian! I planned a party for his first and I quickly learned that party planning is not my thing (way too much Pinterest comparing for this type A personality). Since then, his birthday “parties” have been with family. Well, my almost 4 year old now knows the meaning of a birthday party and simply assumed he was having one, “Mama, I want to have blah blah blah at my birthday party…”.
There’s no getting around it anymore, the birthday party throwing has begun.
Don’t worry, guys. Despite my lack of enthusiasm now, I am pee my pants excited. Except for the whole having a 4 year old business. I mean he’s practically in college. I am not OK with this.
- 1 egg
- 3 tablespoons garbanzo bean flour
- 2 tablespoons milk
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 corn cobb kernels
- 1 small bell pepper seeded and diced
- 1 jalapeno diced (optional)
- 1/4 cup cilantro finely chopped
- 3 green onions chopped
- 4 tablespoons goat cheese crumbled
- Oil for frying
- 2 cups cherry tomatoes halved
- 1 cup fresh pitted cherries halved
- 2 tablespoons fresh chopped chives
- .5 lime juiced
- salt + pepper to taste
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a large bowl combine the corn kernels, diced jalapeno, bell pepper, cilantro and green onion. Set aside.
- In a separate larger bowl, whisk together the large egg and add the garbanzo bean flour, milk, ground cumin, ground coriander, salt and pepper. Continue to whisk until fully combined. Add the crumbled goat cheese and corn mixture and gently stir to combine.
- In a large skillet heat 2-3 tablespoons of olive over medium heat. Add a spoonful of batter (approximately 2 tablespoons) to the skillet and fry until brown and crisp, approximately 2-3 minutes per side (I was able to fit 3 fritters to my skillet, with each round. Do not crowd the pan!).
- Transfer each batch of cooked fritters to a surface lined with paper towels and allow them to drain before transferring to lined baking sheet to keep warm in the oven.
- Repeat until all the batter is gone.
- As the fritters are cooking, prepare the cherry and tomato salsa- in a large bowl, toss the halved tomatoes and cherries with fresh lime juice, chopped chives, salt and pepper.
- Serve fritters with a large scoop of prepared cherry and tomato salsa and chopped avocado, if desired
Recipe inspired by Urban Kitchen Apothecary
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