"Don't worry if the fritters seem a little flimsy—they hold together and flip easily during cooking," Bemis says.

Ingredients

　　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 jalapeño 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)

　　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. 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.

Nutrition Per Serving

　　8 g fat

　　1 g saturated fat

　　47 g carbohydrate

　　5 g fiber

　　9 g protein

　　#### Nutritional analysis provided by Self