• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » dips + sauce + salsas » Salsa » corn and goat cheese fritters with cherry and tomato salsa

corn and goat cheese fritters with cherry and tomato salsa

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 21, 2017
5 from 5 votes


Last Updated May 20, 2020 | 1 Comment

This post may contain affiliate links. Read my disclosure policy.

124 shares
jump to recipe

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!

Corn and Goat Cheese Fritters with Cherry Tomato Salsa close up image

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…”.

CRAP.

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.

overhead photo of corn and goat cheese fritters with cherry and tomato salsa with cherries all around

close up image of corn and goat cheese fritters with cherry and tomato salsa

 

 

corn and goat cheese fritters with cherry and tomato salsa

corn and goat cheese fritters with cherry and tomato salsa

5 from 5 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
These Corn Fritters with a sweet Cherry and Tomato Salsa are a summer treat!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 1 servings
Calories 514 kcal

Ingredients
 
 

FOR THE FRITTERS

  • 1 egg
  • 3 tablespoon garbanzo bean flour
  • 2 tablespoon milk
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 2 corn cobb - kernels
  • 1 small bell pepper - seeded and diced
  • 1 jalapeno - diced (optional)
  • ¼ cup cilantro - finely chopped
  • 3 green onions - chopped
  • 4 tablespoon goat cheese - crumbled
  • olive oil - for frying

FOR THE CHERRY + TOMATO SALSA

  • 2 cups cherry tomatoes - halved
  • 1 cup fresh pitted cherries - halved
  • 2 tablespoon fresh chopped chives
  • .5 lime juiced
  • salt + pepper - to taste
Prevent your screen from going dark

Instructions
 

  • 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

Nutritional Information

Calories: 514kcal | Carbohydrates: 62g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 190mg | Sodium: 1506mg | Potassium: 1604mg | Fiber: 11g | Sugar: 36g | Vitamin A: 7190IU | Vitamin C: 262mg | Calcium: 226mg | Iron: 7.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword corn fritters, goat cheese fritters
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

Big fan of corn? You may also enjoy these recipes-

Healthy Corn and Zucchini Chowder
Mexican Street Corn Tostadas with Chipotle Black Beans

 

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

124 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Jessie | Kitschen Cat says

    October 5, 2017 at 4:19 pm

    5 stars

    Okay,
    A. These look amazing.
    B. This is my life too!! So much good food that just NEEDS to be shared….."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."

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Large white oval serving dish filled with homemade classic macaroni salad garnished with a light dusting of paprika and fresh chopped parsley. Macaroni Salad
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure