Grilled Peach & Corn Fritters

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 390 cal
• 13g protein
• 48g carbs
• 18g fat
• 6g fiber

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Ingredients

• 2 large ripe peaches, halved and pitted
• 1 1/2 cups fresh corn kernels
• 1 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 large eggs
• 1/2 cup whole milk
• 3 scallions, thinly sliced
• 2 tbsp fresh basil, chopped
• 1/3 cup crumbled feta cheese
• 1/3 cup neutral oil for frying
• 1/2 cup plain Greek yogurt, for serving
• 2 tbsp honey, for drizzling
• 1 lime lime wedges, for serving

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Brush the cut sides of the peach halves lightly with oil and place cut-side down. Grill 3 to 4 minutes until deep grill marks appear and the flesh softens slightly.
2. 2Transfer grilled peaches to a cutting board, let cool a minute, then dice into small pieces. Pat the fresh corn kernels dry with a paper towel so the batter stays thick.
3. 3In a large bowl, whisk flour, cornmeal, baking powder, salt, and black pepper. In a smaller bowl, beat the eggs with the milk until smooth.
4. 4Pour the egg mixture into the dry ingredients and stir just until a thick batter forms. Fold in the diced grilled peaches, corn kernels, scallions, basil, and feta until evenly distributed.
5. 5Heat a large cast-iron or heavy skillet over medium heat and add enough oil to coat the bottom generously, about 1/8 inch deep. The oil is ready when a drop of batter sizzles immediately.
6. 6Scoop heaping tablespoons of batter into the hot oil, flattening slightly with the back of the spoon into 2 1/2-inch rounds. Do not crowd; work in batches of 4 to 5.
7. 7Fry 2 1/2 to 3 minutes per side until deep golden brown and crisp at the edges, flipping once when the underside releases easily. Drain on a wire rack set over a sheet pan.
8. 8Keep finished fritters warm in a 200°F oven while you fry the rest, adding a splash more oil if the pan looks dry.
9. 9Plate three fritters per person with a dollop of Greek yogurt, a drizzle of honey, and a squeeze of lime. Serve hot so the grilled peach stays jammy inside the crisp shell.