Kansas City Fritters with Fresh Tomato Salsa
Prepare to indulge in the bold flavors of Kansas City Fritters with Fresh Tomato Salsa, a dish that combines golden, crispy fritters with a vibrant homemade salsa bursting with freshness. These hearty fritters are made with a savory blend of cornmeal, shredded cheddar cheese, and sweet corn kernels, giving them a delightfully crunchy exterior and a tender, cheesy interior. Paired with a zesty tomato salsa featuring ripe tomatoes, red onion, cilantro, lime juice, and a hint of jalapeño for a spicy kick, this recipe delivers a perfect balance of textures and flavors. Quick and easy to make, these fritters are ideal as a crowd-pleasing appetizer, a side dish, or a satisfying snack. Embrace the Midwest charm and serve them hot for an irresistible bite that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Cornmeal
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Granulated sugar
- 1 cup Whole milk
- 1 Large egg
- 1 cup Shredded cheddar cheese
- 0.75 cup Corn kernels (fresh, canned, or frozen, thawed)
- 2 Scallions, thinly sliced
- 1 cup Vegetable oil (for frying)
- 2 cups Fresh tomatoes, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Fresh lime juice
- 1 Jalapeño, finely chopped (optional)
- 0.25 teaspoon Salt (for salsa)
Instructions
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and sugar.
In a separate bowl, whisk the milk and egg until well combined. Pour this mixture into the dry ingredients and stir until just combined.
Fold in the shredded cheddar cheese, corn kernels, and scallions. The batter should be thick but spoonable.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/4 inch deep.
Once the oil is hot, scoop 2-tablespoon portions of the batter into the skillet, flattening slightly with the back of a spoon. Fry the fritters in batches, ensuring not to overcrowd the pan.
Cook each fritter for 2-3 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on a paper towel-lined plate.
To make the tomato salsa, combine the diced tomatoes, red onion, chopped cilantro, lime juice, jalapeño (if using), and salt in a bowl. Mix well to combine.
Serve the warm fritters with a side of the fresh tomato salsa, and enjoy immediately.
Nutrition Facts
Calories |
3990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.9 g | 377% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4019 mg | 175% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 45.0 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1228 mg | 94% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
