
Sweet Corn Fritters with Tomato and Feta Salad
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.
Ingredients (17)
Fritters
- ½ cup All Purpose Flour
- ¼ tsp Kosher Salt
- ¾ tsp Baking Powder
- ½ tsp Ground Cumin
- 1 Large Egg
- ¼ cup Whole Milk
- 1 T Unsalted Butter
- 3 Ears of Corn
- 3 T Vegetable Oil
- ¼ cup Chopped Scallions
Salad
- 4 tsp White Wine Vinegar
- 4 tsp Olive Oil
- ¼ tsp Kosher Salt
- 1 pnt Halved Cherry Tomatoes
- 2 T Chopped Shallot
- ¼ cup Crumbled Feta Cheese
- 2 T Chopped Basil
Directions
- 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.
- Whisk together vinegar, oil, salt and pepper for salad in a medium bowl. Add tomatoes and shallot; toss to combine.
- 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.
- Add feta and basil to salad; serve with the fritters.