COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA
Steps:
- In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
- Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
- Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
- In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
- Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.
JALAPEñO POPPER FRITTERS WITH TOMATO SALSA
Provided by Andrew Friedman
Categories Hanukkah Vegetarian Dinner Deep-Fry Kosher Candy Thermometer Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 20 fritters
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Transfer jalapeños to large baking sheet and roast, turning occasionally, until softened and blistered, about 20 minutes. Using tongs, transfer to large bowl. Cover with plastic wrap and let stand 10 minutes. Wearing gloves, peel and seed jalapeños, then cut into large dice.
- In large bowl, whisk together flour, cornmeal, baking soda, and 3/4 teaspoon salt. In medium bowl whisk together buttermilk and egg. Whisk in dry ingredients, then fold in diced jalapeños and cream cheese.
- In heavy, 4-quart pot over moderate heat, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, drop batter by tablespoons into hot oil and fry fritters, stirring constantly, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain and immediately sprinkle with salt.
- Serve immediately with salsa and sour cream.
FRESH TOMATO SALSA
Steps:
- Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.
KANSAS CITY FRITTERS WITH FRESH TOMATO SALSA
Although this recipe comes from '500 ALL-TIME GREAT RECIPES cookbook, 1996, I made the bacon ingredient optional to accomodate vegetarians in my family!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 45m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 17
Steps:
- FOR SALSA ~ Mix all the salsa ingredients together & season to taste.
- Cover & chill until ready to serve.
- FOR FRITTERS ~ Put corn in large mixing bowl, then add egg yolks & mix well.
- Add flour & blend. When mixture thickens, gradually blend in milk.
- Stir in zucchini, bacon (if using), scallions, cayenne pepper & seasoning, then set aside.
- In small bowl, whisk together egg whites until stiff peaks form, then gently fold into corn batter mixture.
- Heat oil in large frying pan, then place four large spoonfuls of the mixture into the oil.
- Fry over moderate heat 2-3 minutes on each side, until golden.
- Remove fritters from oil & drain on paper towels ~ Keep fritters warm in the oven while frying remaining 4 fritters.
- Serve 2 fritters each, with a large spoonful of the chilled tomato salsa.
Nutrition Facts : Calories 332.9, Fat 14.8, SaturatedFat 2.8, Cholesterol 108.4, Sodium 105.2, Carbohydrate 44, Fiber 4.6, Sugar 6.5, Protein 10.1
CHICKEN FRITTATA WITH TOMATO SALSA
Ready in under an hour, our Chicken Frittata with Tomato Salsa is topped with spicy pico de gallo for a guest-pleasing Mexican-style brunch.
Provided by Yvette Marquez
Categories Breakfast
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
- Heat oven to 350°F.
- In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
- In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
- Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
- Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.
Nutrition Facts : ServingSize 1 Serving
THE BEST FRESH TOMATO SALSA
Great with your favorite chips. Gets better as the flavors meld.
Provided by Cheryl Dressler
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g
CORN FRITTERS WITH SALSA
Categories Dairy Tomato Vegetable Appetizer Brunch Side Fry Vegetarian Lunch Corn Summer Jalapeño Hominy/Cornmeal/Masa Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 (brunch or lunch main course) servings
Number Of Ingredients 15
Steps:
- Make salsa:
- Stir together all salsa ingredients and season with salt.
- Make fritters:
- Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.
- Serve fritters with salsa.
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