Corn Fritters with Spicy Zucchini Salsa

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 1.5 cups cherry tomatoes halved lengthwise
• 0.5 cup cilantro leaves divided chopped
• 2 cups corn kernels frozen thawed ( if )
• 1  eggs 
• 1 cup flour all-purpose
• 3 large cloves garlic finely chopped
• 0.5 teaspoon ground cumin 
• 1  jalapeño chile diced seeded
• 2 tablespoons juice of lime fresh divided
• 1.5 tablespoons olive oil extra-virgin
• 1 medium onion diced red divided
• 0.5 teaspoon sea salt divided
• 1.5 cups zucchini diced

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 400°F. In a bowl,combine tomatoes, zucchini,1/2 onion, garlic, jalapeño,1/4 teaspoon salt and oil; toss to coat.
2. Spread on a baking sheetcoated with cooking spray;roast, turning once, untiltomatoes and zucchini are lightbrown, 20 to 25 minutes.Toss with 1/4 cup cilantro and1 tablespoon juice; set aside. In asecond bowl, combine flour,cumin, baking powder andremaining 1/4 teaspoon salt.
3. Addegg, remaining 1 tablespoon juice and1/2 cup water; stir until smooth.
4. Add corn and remaining1/2 onion and 1/4 cup cilantro.Coat a large frying pan withcooking spray and heat overmedium-high heat. Form 1/4 cupcorn mixture into a patty;repeat with remaining cornmixture to form 12 patties.Working in batches of 3 andcoating pan with cooking sprayas needed, cook patties, turningonce, until brown, 5 to 8 minutesper side. Divide pattiesand salsa among 4 plates.
5. Self