Corn & Bean Fritters
1 lb grape or cherry tomatoes
1 Tbs vinegar
1 can of sweet crisp corn
1 can of butter beans, rinsed and drained
1 - 6oz pkg corn bread mix (I use Jiffy)
1 tsp chili powder
1. Coarsely chop, halve or slice tomatoes. In a small saucepan combine tomatoes, vinegar, 1/2 tsp salt and 1/4 cup water. Cook covered, over medium-low heat, stirring occasionally.
2. For fritter batter, in a large bowl, mash beans. Add corn, corn bread mix, egg, chili powder, 1/2 tsp salt and 1/2 cup water, stir to combine.
3. Heat a large griddle or 12 inch skillet over medium heat. Add 1 tsp oil. Drop four 1/2 cup scoops of batter on griddle at a time. Cook 4 minutes per side.
4. Serve fritters with warm tomatoes and parsley or cilantro!
Confessions! I don't serve with tomatoes on top! I also do not add the water to the batter, but since it calls for it I wanted to put that all in the recipe :-) I also only cook 2 a time, just so they don't get all jammed up together and it gives me more room to flip them.