Sweet Corn Fritters with Salsa Fresca

These wonderful sweet corn fritters are the perfect side for the three-bean vegetarian chili that was featured yesterday, or would be a fantastic brunch dish when paired with some eggs over-easy or scrambled eggs. They're hearty, but not too heavy and are practically a meal on their own!

Ingredients:

• 10 oz frozen corn kernels (one bag), thawed
• 3 fresh jalapeños, seeded and minced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and finely diced
• 1 bunch green onions, including tops, thinly sliced
• 2 eggs
• 1 1/4 cups all purpose flour
• 1/2 cup cornmeal
• 1 tsp baking powder
• juice of 1/2 lime
• 1 1/2 cups milk
• coconut oil for frying
• sour cream and salsa fresca for serving

Combine corn, jalapeños, garlic, bell pepper and green onions in a large bowl and set aside. 

In a food processor, combine eggs, flour, cornmeal, baking powder, and lime juice. Pulse a few times to combine, and then and the milk. Process in pulses until a thin batter is formed, and then add to the vegetables. Let sit for at least 30 minutes before cooking.

Heat 2 Tbsp of oil in a large frying pan over med-high heat, spoon batter in to form fritters about 4" in diameter. Cook until golden, about 4 minutes on a side, turning once. 

Salsa Fresca:

This is a very simple recipe that is great for serving on chicken, with chips, as an accompaniment to chili, with eggs, or anywhere else you'd use salsa.

Ingredients:

• 2 tomatoes, diced
• 1/2 cup minced red onion
• 1/2 jalapeño, seeded and minced 
• juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• kosher salt and fresh cracked black pepper to taste

Combine all ingredients in a bowl, and poof! It's done :-)