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Sweet Corn Fritters with Tomato and Feta Salad

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.

Serves: 4 Save

Ingredients (17)


  • 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


  • 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
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  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.