ZUCCHINI TOMATO SALSA
Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CORN FRITTERS WITH SPICY ZUCCHINI SALSA
Provided by Andrea Bemis
Categories Tomato Appetizer Side Bake Vegetarian Lunch Corn Zucchini Fall Summer Healthy Cilantro Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.
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
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