Corn and Bean Fritters with Tomatoes

: The heritage cook

ingredients

4
ears fresh sweet corn or 2 cups frozen whole kernel corn, thawed
1
lb. grape or cherry tomatoes
1
Tbsp. vinegar
1
tsp. salt
1
15.5-oz. can butter beans, rinsed and drained
1
6-oz. pkg. Southern-style corn bread mix
1
egg
1
tsp. ground ancho chili or chili powder
Olive oil
Fresh Italian (flat-leaf) parsley or cilantro leaves (optional)

directions

1.If using fresh corn, cut kernels from cobs; set aside.

2.Meanwhile, coarsely chop, halve, and/or slice tomatoes. In small saucepan combine tomatoes, vinegar, 1/2 teaspoon salt, and 1/4 cup water. Cook, covered, over medium-low heat, stirring occasionally. For fritter batter, in large bowl, mash beans with a fork. Add corn, corn bread mix, egg, ground chili, 1/2 teaspoon salt, and 1/2 cup water; stir to combine.

3.Heat a large griddle or 12-inch skillet over medium heat. Add 1 teaspoon oil. Drop four 1/2-cup scoops of batter on griddle at a time. Cook 4 minutes per side. Serve fritters with warm tomatoes and parsley and/or cilantro. Makes 4 servings.

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