Monday, April 22, 2013

Fresh Corn & Bean Fritters w/Tomatoes

As the weather heats up, summer ingredients are starting to find their way into grocery stores. The things I’ve waited all winter to eat are making their first appearances, and recipes that have been tucked away for several months are starting to surface again.

This recipe is the ultimate summer recipe. Fresh corn and fresh tomatoes are the keys to this quick and easy dish. This week, I found both at the store on sale, so a blew the dust off this one and got some of my first few bites of warm weather flavors. Yum!

Fresh Corn & Bean Fritters w/Tomatoes
Adapted from Better Homes & Gardens


4 ears fresh sweet corn or 2 c. frozen whole kernel corn, thawed
1 lb. grape or cherry tomatoes
1 tbsp. vinegar
1 ½ tsp. salt, divided
1 15.5 oz. can butter beans, rinsed and drained
1/3 c. corn meal
1/3 c. flour
½ tsp. baking powder
1 tsp. sugar
1 egg
1 tsp. chili powder
Olive oil


If using fresh corn, cut kernels from cobs; set aside.

Meanwhile, coarsely chop, halve, and/or slice tomatoes. In small saucepan combine tomatoes, vinegar, ½ tsp. salt, and ¼ c. water. Cook, covered, over medium-low heat, stirring occasionally. For fritter batter, in large bowl, mash beans with a fork. Add corn, corn meal, flour, baking powder, sugar, egg, chili powder and 1 tsp. salt, and ½ c. water, stir to combine.

Heat a large griddle or 12-inch skillet over medium heat. Add 1 tsp. oil. Drop four ½ cup scoops of batter on griddle at a time. Cook 4 minutes per side. Serve fritters with warm tomatoes.

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