Grilled Peach & Corn Fritters

Serves 4 · 20 min prep · 25 min cook

Ingredients

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

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Lightly oil the grates.
2. 2Place the peach halves cut-side down and the corn ears on the hot grill. Cook the peaches until charred grill marks appear and they soften slightly, 2 to 3 minutes per side. Rotate the corn until kernels are lightly blistered all over, 6 to 8 minutes total.
3. 3Transfer grilled produce to a cutting board to cool for a few minutes. Dice the peaches into small pieces and cut the kernels from the cobs; you want a mix of sweet char and juicy fruit.
4. 4In a large bowl, whisk the flour, cornmeal, baking powder, salt, and black pepper.
5. 5In a smaller bowl, beat the eggs with the milk until smooth, then pour into the dry mix and stir just until a thick batter forms.
6. 6Fold in the grilled peach dice, corn kernels, scallions, basil, and feta so every scoop will have fruit, vegetable, and cheese.
7. 7Heat a quarter inch of neutral oil in a 10- or 12-inch heavy skillet over medium heat until shimmering, roughly 350°F.
8. 8Drop heaping tablespoons of batter into the oil, flattening gently into small fritters. Do not crowd the pan; work in batches of four or five.
9. 9Fry until the undersides are deep golden and crisp, 2 to 3 minutes, then flip and cook the second side until equally browned and cooked through, another 2 minutes.
10. 10Drain fritters on a paper-towel-lined plate or wire rack and sprinkle lightly with salt while hot.
11. 11Plate three fritters per person with a dollop of Greek yogurt, a drizzle of honey, and a squeeze of lime. Serve right away while the edges stay shatter-crisp.