Corn Fritters with Salsa

Instructions

1. Step 1

   Combine the tomato, red onion, jalapeño, 1 ½ tbsp (5 gr) cilantro, lime juice, and ⅜ tsp (2 gr) salt in a mixing bowl. Set the salsa aside while preparing the fritters.

   Timer: 15 min (fixed)

   Ingredients used: 5.0 gr Cilantro, 15.0 gr Jalapeño, 30.0 ml Lime Juice, 60.0 gr Red Onion, 2.0 gr Salt, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Whisk the flour, baking powder, salt, and black pepper together in a mixing bowl.

   Ingredients used: 90.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 1.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Whisk the eggs and milk together in a second mixing bowl until evenly blended.

   Ingredients used: 2.0 piece Egg, 60.0 ml Milk

   Cookware: mixing bowl, whisk

4. Step 4

   Stir the corn, green onion, and remaining 1 ½ tbsp (5 gr) cilantro into the egg mixture. Fold in the dry mixture just until no dry flour remains.

   Ingredients used: 5.0 gr Cilantro, 400.0 gr Corn, 30.0 gr Scallion

   Cookware: mixing bowl, spatula

5. Step 5

   Heat the vegetable oil in a large skillet over medium heat until shimmering.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml Vegetable Oil

   Cookware: large skillet

6. Step 6

   Spoon the batter into eight portions in the skillet, working in batches without crowding, and flatten each slightly. Cook for 2 to 3 minutes per side until golden, firm in the center, and at least 71°C internally.

   Timer: 12 min (fixed)

   Cookware: large skillet, spatula

7. Step 7

   Transfer the fritters to a plate and serve hot with the prepared salsa.

   Cookware: plate, spatula