Sweet Corn Fritters with Tomato and Feta Salad

  • Yield 4 servings

Farmstand corn isn’t just for nibbling off the cob – transform some into these irresistible fritters.


Accompanied by a flavor-packed tomato salad, these fritters make a lovely vegetarian lunch or a terrific side for whatever you might toss on the grill.


1/2 cup all-purpose flour
1/4 teaspoon coarse salt
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1 large egg
1/4 cup whole milk
1 tablespoon unsalted butter, melted
1 1/2 cups fresh corn kernels, cut from 2 to 3 ears of corn
3 tablespoons vegetable oil
1/4 cup finely chopped scallions
4 teaspoons white wine vinegar
4 teaspoons olive oil
1/4 teaspoon coarse salt
1 pint cherry tomatoes, cut into halves or quartered
2 tablespoons finely chopped shallot
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh basil


  1. Combine flour, salt, baking powder and cumin in a medium bowl. Whisk together egg, milk and butter in a small bowl. Stir wet ingredients into dry until just blended. Cover and set aside 30 minutes.
  2. Whisk together vinegar, oil, salt and pepper for salad in a medium bowl. Add tomatoes and shallot; toss to combine.
  3. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Fold corn and scallions into batter. When oil is shimmering, add 6 (2 tablespoon) dollops of batter to skillet. Fry fritters until golden, 3 to 4 minutes. Turn and fry until second side is golden, about 3 minutes more. Transfer fritters to a paper towel-lined plate. Add remaining 2 tablespoons oil to pan (or more, as needed); repeat with remaining batter.
  4. Add feta and basil to salad; serve with the fritters.



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