Corn Fritters and Broiled Tomatoes

I was fu­ri­ous af­ter Notre Dame lost to Michigan State in over­time. That was the fifth con­sec­u­tive time that MSU has beat­en us at home. I im­me­di­ate­ly fun­neled my rage in­to cook­ing a new and sim­ple recipe, Corn Fritters and Broiled Tomatoes. You need:

1 corn on the cob
34 C. flour
1 egg
• milk
2 toma­toes
• olive oil
1 clove gar­lic, crushed
• basil, oregano, salt and pep­per to taste

Cut the corn off the cob and chuck it in­to some boil­ing wa­ter un­til it has boiled for three min­utes, drain and rinse in cold wa­ter to cool the corn quick­ly. Preheat the broil­er. Cut the toma­toes in half, hor­i­zon­tal­ly, and score the cut parts with a knife a few times. Rub the crushed gar­lic and oregano in­to the toma­to and sea­son with salt and pep­per. Drizzle a bit of olive oil on ‘em and stick ‘em un­der the broil­er un­til the tops brown. Make a well in the flour and crack the egg in­to it. Beat it with a fork and add milk un­til it is drop dough con­sis­ten­cy, mix in the corn. Mash. [The cook­book didn’t say mash, which is why the frit­ters kin­da sucked]. Heat up olive oil in a large flat pan and drop the corn mix­ture in­to it, heat­ing just long enough to set each side [should look or­angey] set on pa­per tow­el to drain. Garnish with basil and serve with let­tuce.

This recipe, though sort of plain, is full of pos­si­bil­i­ties. Cheese can be added to the pan­cake-like frit­ters, or they could even be eat­en in the morn­ing as a re­fresh­ing break­fast. Personally, I think they’d be re­al good re­heat­ed in the toast­er and with a bowl of ce­re­al. Plus, this recipe was to­tal­ly easy to make. Less than ten min­utes, if you work like a hy­per­ac­tive squir­rel.

Link of the Day: BeeDogs- Dogs in Bee cos­tumes.

One thought on “Corn Fritters and Broiled Tomatoes

  1. Broiled toma­toes can be used for lots of things. Whenever I make sal­sa, I broil them first. get the skins nice and black. Once re­moved, they prac­ti­cal­ly melt in the pan (no need to blend). I just make sure I put a curved piece of tin foil un­der them to catch all the good juices.

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