Corn Fritters with Tomato-Avocado Salsa


Today is my five-year anniversary to my fiancé. In one more year, I will be a married woman. One of the things I really enjoy doing is cooking for and with my fiancé. I taught Ben how to cook, starting from the basics. We started with boiling water, difference between chopping and dicing, and later how experiment with seasonings. Like all first time cooks, he had a lot of mishaps. However, today we made something a new recipe for our anniversary. I loved that even though they were fried, they were light tasting and refreshing.

The original recipe comes from

Ingredients for Corn Fritters:


  • 3 large ears of Corn, shucked
  • 1 cup Flour
  • 1/2 cup Cornmeal (oops forgot to put this in the picture)
  • 1/4 cup Red Onion, finely diced
  • 1/4 cup thinly sliced Fresh Basil (I used fresh purple and green basil from my garden)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • Salt and Ground Pepper, to taste
  • 2 large Eggs, lightly beaten
  • 2 tablespoons Buttermilk
  • 2 tablespoons Butter, melted
  • Your choice of Oil for frying

Ingredients for Relish:


  • 1 large Tomato, chopped
  • 1 Scallion, minced
  • 1 tablespoon minced Basil
  • 1 clove Garlic, minced
  • 1 1/2 teaspoon Olive Oil
  • 1 1/2 teaspoon White Vinegar
  • Coarse Salt and Ground Pepper, to taste
  • 1 Avocado, diced
  • Optional: Ranch Dressing

Step 1: Prepare all the chopping and mincing for the relish ingredients. Place and mix lightly in a medium-sized bowl.

*Note: You can make the salsa the night before and refrigerate. Omit the avocado and add when you finish making the corn fritters.



Step 2: Place 2 cups of the corn kernels in the food processor and pulse several times. The corn should be slightly pureed but still a little chunky.



Step 3: Add corn puree, flour, cornmeal, onion, basil, baking powder, and baking soda to a medium-sized bowl.


Step 4: Season with salt and pepper to taste. Stir well.

Step 5:  Add the eggs, buttermilk, and butter, and stir.


Step 6: Pour enough oil to coat the bottom of a large skillet. Heat at medium to medium-high heat.

Step 7: Scoop heaping spoonfuls of corn mix into the oil. Fry 1-2 minutes on each side, until golden brown.


Step 8: Transfer to a wire cooling rack.

*Do not place directly on paper towels because it will make the fritters soggy.


Step 9: Top each fritter with salsa and/or ranch dressing.


Step 10: Eat and Enjoy!


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