Corn fritter Caprese stacks
There are few things as delicious as a golden corn fritter but stacked with tomatoes, mozzarella and fresh basil it's the perfect easy lunch.
Servings 8
Calories 292kcal
Ingredients
For the corn fritters
- 2 cups corn
- 400 g (14oz) can creamed corn
- 2 eggs
- 1½ cups grated mature cheddar
- ½ tsp smoked paprika
- 1 tsp salt
- 1½ cups flour
- 1 tsp baking powder
- ½ cup milk
for the Caprese stacks
- 2 tomatoes sliced
- 150 g (5oz) fresh mozzarella sliced
- handful fresh basil
- juice of ½ lemon
- salt and pepper to taste
Instructions
- In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
- Sift in the flour and baking powder and mix well.
- Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)
- Heat a large frying pan and add some oil.
- Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some paper towel to drain.
- To assemble the Caprese stacks, layer the corn fritters with sliced tomato, mozzarella and fresh basil.
- Season with fresh lemon juice, salt and pepper and serve.
Nutrition
Calories: 292kcal | Carbohydrates: 29g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 77mg | Sodium: 572mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 849IU | Vitamin C: 6mg | Calcium: 301mg | Iron: 2mg
