Eldhús elgs

Ingredients

• For the Corn Fritters:
• Tomato Sauce (recipe below)
• 1/2 cup all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon dried thyme
• Pinch ground red pepper
• 1 egg
• 1/4 cup half-and-half or milk
• 1 cup cooked fresh corn or thawed frozen corn
• Vegetable oil for frying
• For the Tomato Sauce:
• 1 tablespoon vegetable oil
• 1 small red onion, very thinly sliced
• 1 cup grape tomatoes, halved (or 1 cup drained diced tomatoes)
• 2 teaspoons balsamic or cider vinegar
• 1 tablespoon capers
• 1/4 teaspoon sugar (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Tomato Sauce:
2. Heat oil in a skillet over medium-high heat.
3. Add onion and cook 3-5 minutes until softened.
4. Stir in tomatoes and cook about 3 minutes until very soft.
5. Remove from heat.
6. Stir in vinegar, capers, sugar (if using), salt, and pepper.
7. Keep warm or serve at room temperature.
8. Corn Fritters:
9. In a large bowl, whisk together flour, sugar, baking powder, salt, thyme, and red pepper.
10. In another bowl, beat together egg and half-and-half.
11. Stir wet ingredients into dry ingredients until just combined.
12. Fold in the corn.
13. Heat 1/4 inch of vegetable oil in a cast iron skillet over medium heat.
14. Drop batter by rounded tablespoons into the hot oil.
15. Fry for about 3 minutes until golden.
16. Flip and cook another minute.
17. Drain on paper towels.
18. Serve warm with tomato sauce.