Crispy Corn Fritters with Tomato Salad

• 1 (8 1/2-ounce) box corn muffin mix (recommended: Jiffy)
• 1 (8-ounce) can creamed corn
• 1 egg, lightly beaten
• 1/4 cup canola oil
• 2 tablespoons pesto
• 3/4 cup shredded mozzarella cheese
• Kosher salt and fresh ground black pepper
• 1 cup halved grape tomatoes

1. In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese.
2. Mix until well combined.
3. Heat 1/4 cup of oil in a nonstick skillet over medium heat.
4. Working in batches, spoon a heaping tablespoons of the batter into the hot oil.
5. Cook until crisp and golden brown, about 2 to 3 minutes per side.
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. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half.
8. Transfer to a platter and serve.

corn muffin, corn, egg, canola oil, pesto, mozzarella cheese, kosher salt, halved grape tomatoes

Taken from www.foodnetwork.com/recipes/sandra-lee/crispy-corn-fritters-with-tomato-salad-recipe.html (may not work)