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Ingredients

  • 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

Instructions

  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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The recipe was originally published as Sweet Corn Fritters with Tomato and Feta Salad on Relish.com

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