I love corn fritters, or really any fritter for that matter, especially when warm, and lightly sprinkled with confectioner’s sugar. But this recipe takes the corn cake from dessert to side dish when you add ricotta cheese to the batter. Take it one step further and drizzle a cool, zesty tomato-based cream sauce on top for an absolute perfect flavor combination. We enjoyed these on the side, with quick-fry pork chops and a salad of leafy romaine with raspberry vinaigrette and chopped walnuts.
Corn Cakes with Creamy Tomato Salsa adapted from The New California Cook by Diane Rossen Worthington
- 2/3 cup salsa
- 2 Tablespoons sour cream
- 4 Tablespoons butter, unsalted
- 1/4 cup scallions, chopped
- 4 eggs
- 1 cup ricotta cheese
- 1/3 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fresh corn kernels
How To Make It!
Mix together the salsa and sour cream in a small bowl, cover and refrigerate.
In a large frying pan, heat part of the butter over medium heat and cook the scallions until soft and lightly browned, about 6-8 minutes. In a large bowl, lightly beat the eggs and mix in the ricotta cheese until well combined. In a smaller bowl, mix together the flour, cornmeal, salt and pepper. Slowly add the flour mix to the egg and ricotta mix, and stir until thoroughly combined and batter-like. Do not over mix. Fold in the corn kernels.
In the same large pan the scallions cooked in, heat butter over medium-high heat and add Tablespoon-sized dollops of batter to the pan. Once the edges look lightly browned, after about 6-8 minutes, flip and allow to cook another 6-8 minutes. Set on paper towels to drain. Serve hot with creamy salsa – or sprinkled confectioner’s sugar, if you must. Serves 8 – (This is a lie. Mr. Cheese and I ate them all and pined for more.)