Corn Fritters with Spicy Zucchini Salsa

SELF  | September 2013 by Andrea Bemis ]]> photo by Johnny Miller yield Makes 4 servings "Don't worry if the fritters seem a little flimsy—they hold together and flip easily during cooking," Bemis says. Ingredients add to shopping list Preparation Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates. Per serving: 279 calories, 8 g fat, 1 g saturated fat, 47 g carbohydrate, 5 g fiber, 9 g protein Nutritional analysis provided by Self my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/3106243a/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51188440A0Dmbid0Frss0Iepinr/story01.htm

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