Basil Corn Fritters with Tomatoes

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 375 cal
• 11g protein
• 42g carbs
• 19g fat
• 5g fiber

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Ingredients

• 2 1/2 cups fresh sweet corn kernels
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 2 large eggs
• 1/3 cup whole milk
• 1/2 cup packed fresh basil leaves
• 3 green onions
• 2 medium ripe tomatoes
• 1 small fresh peach
• 4 tablespoons extra-virgin olive oil
• 1/2 cup sour cream or Greek yogurt
• 1/2 teaspoon freshly ground black pepper
• 4 lime wedges

Instructions

1. 1In a large mixing bowl whisk together the flour, cornmeal, baking powder, and salt until evenly combined.
2. 2In a separate bowl beat the eggs with the milk, then pour into the dry ingredients and stir just until a thick batter forms.
3. 3Fold in the raw corn kernels, finely chopped green onions, and most of the torn basil leaves, reserving a handful for garnish.
4. 4Dice the tomatoes and peach into small cubes; toss them lightly with salt, black pepper, and a spoonful of olive oil to make a quick fresh topping.
5. 5Heat a large nonstick skillet or cast-iron pan over medium heat and add enough olive oil to coat the bottom generously.
6. 6Scoop heaping tablespoons of batter into the hot pan, flattening each gently into a 3-inch fritter; cook in batches so they have room.
7. 7Fry 3 to 4 minutes per side until the edges turn deep golden and the centers feel set when pressed lightly with a spatula.
8. 8Transfer cooked fritters to a paper-towel-lined plate and keep warm while you finish the remaining batter, adding a little more oil as needed.
9. 9Arrange three fritters on each plate, spoon the tomato-peach mixture over the top, and add a dollop of sour cream or Greek yogurt.
10. 10Scatter the reserved basil and finish with a squeeze of lime for brightness.
11. 11Serve right away while the fritters are crisp outside and tender inside—perfect for a satisfying midday plate.