Corn Fritters With Spicy Zucchini Salsa

• 1 1/2 cups cherry tomatoes, halved lengthwise
• 1 1/2 cups diced zucchini
• 1 medium red onion, diced, divided
• 3 large cloves garlic, finely chopped
• 1 jalapeno chile, seeded and diced
• 1/2 teaspoon sea salt, divided
• 1 1/2 tablespoons extra-virgin olive oil
• Olive oil cooking spray
• 1/2 cup chopped cilantro, divided
• 2 tablespoons fresh lime juice, divided
• 1 cup all-purpose flour
• 1/2 teaspoon ground cumin
• 1/4 teaspoon baking powder
• 1 egg
• 2 cups corn kernels (thawed if frozen)

1. Heat oven to 400u0b0F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeno, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

cherry tomatoes, zucchini, red onion, garlic, chile, salt, extravirgin olive oil, olive oil cooking spray, cilantro, lime juice, flour, ground cumin, baking powder, egg, corn kernels

Taken from www.epicurious.com/recipes/food/views/corn-fritters-with-spicy-zucchini-salsa-51188440 (may not work)