Sweet Corn Fritters with Tomato and Feta Salad
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.
Servings: 0
Ingredients
Fritters:
- 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
Salad:
- 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
- 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.
Notes
Recipe By: Relish
Serving Size: 4
Serving Size: 4
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