Skillet Corn Fritters With Grilled Tomato Toppers

"I got this from Everyday with Rachael Ray. It's a great mag."
 
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Ready In:
30mins
Ingredients:
9
Yields:
8 fritters
Serves:
2
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ingredients

  • 354.88 ml grilled creamed corn
  • 118.29 ml red onion, finely chopped
  • 78.78 ml breadcrumbs
  • 2 eggs, beaten
  • 4.92 ml baking powder
  • salt and pepper
  • 59.14 ml vegetable oil
  • 2 tomatoes, cut into 8 slices
  • 29.58 ml basil, thinly sliced
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directions

  • The grilled creamed corn recipe: http://www.recipezaar.com/rz.266810.
  • Preheat a grill to medium. In a large bowl, combine the creamed orn, onion, breadcrubs, eggs, baking powder, 1 tsp salt and 1/2 tsp pepper.
  • Position a large cast-iron skillet over the grate. Add 1/2 tbs oil and heat until hot.
  • working in batches, drop 1/4 cupfulls of the batter onto the skillet, leaving an inch in between.
  • Cover and cook, turning once and pressing gently to flatten, until browned and cooked through, about 8 minute
  • drain on paper towles. repeat with another 1 1/2 tbs oil and the remining batter.
  • Increase the heat to high. Brush the tomato slices with the remaining 1 Tbs oil and season with salt and pepper.
  • Arrange on the grate in a single layer and grill, turning once, until grill marks appear, about 3 minute.
  • Transfer the corn fritters to a platter and top with the tomato slices and basil.

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