Best Kansas City Fritters With Fresh Tomato Salsa Recipes

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KANSAS CITY FRITTERS WITH FRESH TOMATO SALSA



Kansas City Fritters With Fresh Tomato Salsa image

Although this recipe comes from '500 ALL-TIME GREAT RECIPES cookbook, 1996, I made the bacon ingredient optional to accomodate vegetarians in my family!

Provided by Sydney Mike

Categories     Lunch/Snacks

Time 45m

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 17

3 tomatoes, skinned, seeded, diced
1/2 small red bell pepper, seeded, diced
1/2 small onion, diced
1 tablespoon lemon juice
1 tablespoon fresh cilantro, chopped
1 dash Tabasco sauce (optional)
1 3/4 cups corn, frozen
2 eggs, separated
3/4 cup all-purpose flour
5 tablespoons milk
1 small zucchini, grated
2 slices bacon, diced (optional)
2 scallions, finely chopped
1 pinch cayenne pepper
3 tablespoons sunflower oil
1 pinch salt
1 pinch pepper

Steps:

  • FOR SALSA ~ Mix all the salsa ingredients together & season to taste.
  • Cover & chill until ready to serve.
  • FOR FRITTERS ~ Put corn in large mixing bowl, then add egg yolks & mix well.
  • Add flour & blend. When mixture thickens, gradually blend in milk.
  • Stir in zucchini, bacon (if using), scallions, cayenne pepper & seasoning, then set aside.
  • In small bowl, whisk together egg whites until stiff peaks form, then gently fold into corn batter mixture.
  • Heat oil in large frying pan, then place four large spoonfuls of the mixture into the oil.
  • Fry over moderate heat 2-3 minutes on each side, until golden.
  • Remove fritters from oil & drain on paper towels ~ Keep fritters warm in the oven while frying remaining 4 fritters.
  • Serve 2 fritters each, with a large spoonful of the chilled tomato salsa.

Nutrition Facts : Calories 332.9, Fat 14.8, SaturatedFat 2.8, Cholesterol 108.4, Sodium 105.2, Carbohydrate 44, Fiber 4.6, Sugar 6.5, Protein 10.1

COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA



Couscous Fritters with Fresh Corn and Tomato Salsa image

Provided by Food Network

Categories     appetizer

Yield Serves 4

Number Of Ingredients 15

2 large, ripe tomatoes, peeled, seeded, finely diced, and drained
2 ears sweet corn, shucked and cooked (about 1 1/2 cups kernels)
15 sprigs fresh cilantro, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely diced onion
1 teaspoon fresh lime juice
3/4 teaspoon ground cumin
1 tablespoon ketchup
3/4 teaspoon salt
2/3 cup broth
1 teaspoon chili powder
1 tablespoon butter
1/2 cup couscous
1 egg, lightly beaten
Vegetable oil for frying
8 ounces turkey sausage or pork sausage, casing removed

Steps:

  • In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
  • Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
  • Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
  • In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
  • Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

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