Recipe Adapted From:
Better Homes & Gardens, August 2011
4 ears fresh sweet corn or 2 cups frozen whole kernel corn, thawed
1 lb. grape or cherry tomatoes
1 Tbsp. vinegar
1 tsp. salt
1 15.5-oz. can butter beans, rinsed and drained
1 6-oz. pkg. Southern-style corn bread mix
1 tsp. ground ancho chili or chili powder
Fresh Italian (flat-leaf) parsley or cilantro leaves (optional)
1. If using fresh corn, cut kernels from cobs; set aside.
2. Meanwhile, coarsely chop, halve, and/or slice tomatoes. In small saucepan combine tomatoes, vinegar, 1/2 teaspoon salt, and 1/4 cup water. Cook, covered, over medium-low heat, stirring occasionally. For fritter batter, in large bowl, mash beans with a fork. Add corn, corn bread mix, egg, ground chili, 1/2 teaspoon salt, and 1/2 cup water; stir to combine.
3. Heat a large griddle or 12-inch skillet over medium heat. Add 1 teaspoon oil. Drop four 1/2-cup scoops of batter on griddle at a time. Cook 4 minutes per side. Serve fritters with warm tomatoes and parsley and/or cilantro. Makes 4 servings.
Notes & Tips:
These were really good! They would make an excellent side dish or you could eat them as a meatless dinner (which is what we did). The tomato reduction was the best part, I wish I had doubled or tripled this part of the recipe. I served this with the leftover pineapple coleslaw from the other night.
Total Fat (g)11
Saturated Fat (g)2,
Total Sugar (g)11,