Squash Corn Fritters with an Heirloom Tomato Concasse
2015-07-19 17:59:49
Yields 12
Delectable little pancakes with an exquisite fresh tomato topping!
Ingredients
- 1 large egg
- 1 cup coconut milk
- 2/3 cup stone-ground cornmeal
- 1/2 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons baking powder
- 1 cup shredded yellow squash
- 2/3 cup shredded pepper jack cheese
- 1 teaspoon chopped fresh marjoram leaves
- 3 green onions , chopped
- 1 jalapeño chile, seeded and chopped
- 2 cups fresh corn kernels (2 ears)
- 1/4 cup vegetable oil
- Sour cream or Greek yogurt
Heirloom Tomato Concasse
- 1 cup chopped fresh heirloom tomatoes
- 1 green onion, chopped
- 1 teaspoon fresh marjoram leaves
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon peach balsamic vinegar (or white balsamic vinegar)
- kosher salt and freshly ground pepper to taste
Instructions
- Whisk egg and coconut milk together in a medium bowl. In a small bowl combine cornmeal, flour, baking powder, salt, pepper and marjoram. Add to egg mixture and stir to combine. Fold in chopped onions, squash, cheese, jalapeño and corn.
- Heat 2 tablespoons oil in a large nonstick frying pan over medium heat. Scoop two tablespoon portions of batter into pan. Cook, turning once, until puffed and browned, about 5 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with a dollop of sour cream and a garnish of the heirloom tomato concasse, using a spoon; strain the vinaigrette to keep the fritters from becoming soggy.
Heirloom Tomato Concasse
- Combine chopped tomatoes, onion, marjoram, oil, vinegar, salt and pepper.
Notes
- Fritters can be prepared ahead and reheated in a 400° oven for 5-7 minutes. Watch closely so they don't burn - when they are starting to sizzle, they are ready.
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