No. 216 & 217: Corn Fritters & Spicy Zucchini Salsa

As sides for our herbed grilled wings, we wanted something that could stand up in texture and flavor. These two recipes from my Epicurious Crowd Pleasers magazine sounded perfect (still my favorite grocery store impulse buy of all time).

Corn Fritters


1/4 cup chopped cilantro
1 tablespoon lime juice
1 cup all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup water
2 cups corn kernels (thawed if frozen)
1/2 medium red onion, finely diced

To make

Whisk flour, cumin, baking powder, salt and pepper together in a bowl. Add egg, lime juice and water, then stir until smooth. Stir in corn, diced onion and cilantro.

Corn batter

Coat a cast iron skillet or frying pan with cooking spray and heat over medium-high heat. Drop 1/4 cup of the corn mixture into the hot pan; repeat with remaining corn mixture so you are cooking three fritters at a time.

Dropped batter

Working in batches of three and coating pan with spray as needed, cook patties, turning once, until brown; about 5 minutes per side.

Cooking fritters

Serve fritters hot with zucchini salsa.

Spicy Zucchini Salsa


1 1/2 cups cherry tomatoes, halved lengthwise
1 1/2 cups diced zucchini
1/2 medium red onion, diced
3 large cloves garlic, finely chopped
1 jalapeno, seeded and diced
1/4 cup cilantro
1 tablespoon lime juice
1 1/2 tablespoons olive oil

To make

Heat oven to 400 degrees. In a bowl, combine tomatoes, zucchini, onion, garlic, jalapeno, 1/4 teaspoon salt and oil. Toss to coat. Spread on a baking sheet coated with cooking spray.

Ready to roast

Roast, turning once, until tomatoes and zucchini are light brown, about 20 minues. Toss with cilantro and lime juice.

Ready to serve

Set aside until ready to serve.

The results

Our Saturday evening dinner was gourmet, despite the simple ingredients and preparation used. These two recipes couldn't compliment each other any better.

Saturday night dinner

The corn fritters were dense and hearty, easily standing up to the flipping during cooking. I loved the onion and cilantro in them, and might add a bit of paprika or cayenne to spice them up next time.

And the zucchini salsa, oh my goodness. All the ingredients roasted together into a perfect mesh of summer veggie delight. It was so easy to make, and I'll definitely be repeating this as a side throughout the rest of the summer.

We found three new favorites to add to the index. It was a terrific night of cooking.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina