Crispy Corn Fritters with Tomato Salad

1. 1

   In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese.

2. 2

   Mix until well combined.

3. 3

   Heat 1/4 cup of oil in a nonstick skillet over medium heat.

4. 4

   Working in batches, spoon a heaping tablespoons of the batter into the hot oil.

5. 5

   Cook until crisp and golden brown, about 2 to 3 minutes per side.

6. 6

   In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste.

7. 7

   Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half.

8. 8

   Transfer to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.