Snapper and Corn fritters

Patrick and I made this right at end of the summer produce season. We took advantage of some late corn for these corn and cheddar fritters. They were quite savory and a wonderful side to snapper. After reading through the corn and cheddar fritters recipe I wanted to pair it with something that wouldn't compete with its flavor (there are jalapenos in the fritters!) and thought a white fish would work really well. This snapper and corn fritters meal was great! The fritters are served with sauteed cherry tomatoes and really give the dish a lot of flavor.

The fritter recipe says it makes 8 fritters and serves 2. If you make this recipe and follow that then the fritters can be your entree otherwise I would recommend serving it as a side dish. We served the fritters on a bed of spinach and split a snapper filet.

Corn and Cheddar Fritters with Sauteed Tomatoes from Williams-Sonoma Weeknight Fresh & Fast

   Makes about 8 fritters; serves 2

Ingredients

2 tbsp olive oil, plus more if needed

1/2 red onion, finely chopped

1/2 red bell pepper, finely chopped

Corn kernels, cut from one large ear

salt and pepper, to taste

2/3 cup cornmeal

3 tbsp all-purpose flour

1 tsp sugar

1/4 tsp plus 1/8 tsp. cayenne pepper

1/8 tsp baking soda

1/2 cup buttermilk

1 large egg

1 cup sharp Cheddar cheese, shredded

2 Tbs. fresh basil, finely minced

10-12 oz. grape or cherry tomatoes, halved

Directions

   In a large frying pan over medium-high heat, warm 1 tablespoon of the oil. Add 1/2 of the onion and all of the bell pepper and sauté until they begin to soften, about 3 minutes. Add the corn and season with salt and pepper. Sauté until the corn begins to soften, about 2 minutes. Transfer to a bowl to cool.

   In a medium bowl, combine the cornmeal, flour, sugar, 1/8 teaspoon of the cayenne, baking soda, and 1/4 teaspoon of salt; stir to blend. In a small bowl, combine the buttermilk and egg; beat with a fork to blend. Add the wet ingredients to the dry ingredients, and stir until just combined. Fold in the sautéed vegetables, cheese, and the 2 tablespoons basil.

   In a clean frying pan over medium heat, warm 1 tablespoon of oil. Add the remaining 1/2 cup of onion and sauté until it begins to soften, about 2 minutes. Add the tomatoes, season with salt and pepper, and sauté until starting to soften, about 2 minutes. Transfer to a small bowl. Stir in the remaining 1/4 teaspoon cayenne, and then cover to keep warm.

   In a clean large frying pan over medium heat, warm a thin film of olive oil. Working in batches and adding more oil as needed, use a 1/4-cup measure to add the batter to the pan. Cook until golden, about 2 minutes on each side. Transfer to a warmed platter, and cover to keep warm. Divide the fritters between 2 warmed plates. Spoon the tomato mixture over the fritters, garnish with small basil leaves, and serve right away.