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 1/2cupsfresh corn kernelscut from 2 to 3 ears of corn
3tablespoonsvegetable oil
1/4cupfinely chopped scallions
Salad:
4teaspoonswhite wine vinegar
4teaspoonsolive oil
1/4teaspooncoarse salt
1pintcherry tomatoescut into halves or quartered
2tablespoonsfinely chopped shallot
1/4cupcrumbled feta cheese
2tablespoonschopped 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.