Corn Fritters with Roasted Tomato Sauce

Serves: Makes 3 cups
2 cups whole corn kernels (either cut fresh from the cob, or frozen and defrosted)
2 eggs, lightly beaten
1/3 cup finely chopped scallions, white part only
1/4 teaspoon finely minced garlic
2 tablespoons finely chopped cilantro
1/4 cup finely chopped white onion
1/2 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 ground coriander
Corn oil, for frying

Heat the oil in a wok until very hot. Mix al of the ingredients together. Using two spoons or your fingers, drop small dollops into the oil and fry until golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm with Roasted Tomato Sauce.
Yield: Approximately 20 fritters

Roasted Tomato Sauce
1/2 white onion, coarsely chopped
3-4 garlic cloves
6-8 ripe red tomatoes, sliced in half
1 teaspoon smoked Spanish paprika
Olive oil, to drizzle

A handful of basil, chopped
Freshly squeezed lemon juice to taste
Sea salt and freshly ground black pepper
Cholula Chili Lime Sauce to taste

Chicken stock, to thin when blending (only if needed)

A non-stick sheet pan

Preheat the oven to 375 degrees. Toss the onion, garlic, tomatoes, paprika, and olive oil in bowl. Spread on a sheet pan and bake in the preheated oven until slightly caramelized and soft.
Puree the tomato mixture in a Cuisinart food processor and add chicken stock slowly until the sauce is the desired consistency. Season to taste with salt and pepper. Stir in the herbs and a dash of lemon juice, if using


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