Summer Tomato And Corn Fritters
Ingredients
- 1 cup all-purpose flour
- 1 tsp. sugar
- 2 tbsp fresh basil, minced
- 1 tbsp. parsley, minced
- 1 egg
- Vegetable oil for frying
- 1 tsp baking powder
- ¾ tsp salt
- 1 (28 oz.) can tomatoes, drained or 2 cups of fresh, diced tomatoes
- 2 cups of fresh corn or equivalent drained canned or frozen corn
- 1 tbsp. onions, minced
- ½ tsp. Worcestershire sauce
Instructions
- In a large bowl, combine flour, baking powder, sugar, basil and salt
- Cut tomatoes into ½ inch pieces and drain further on a paper towel.
- Add them to the flour mixture along with corn, onion, parsley and Worcestershire sauce, but do not mix in.
- In small bowl, beat egg and add it to the flour-tomato mixture.
- Blend lightly with a fork.
- Heat oil (about ¼ inch) in fry pan.
- Drop the batter by tablespoons into hot oil
- .Fry until golden brown on both sides.
- Keep fritters warm in oven until serving.
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