Basil Corn Fritters with Tomatoes

Corn fritters are a late-summer staple when sweet kernels are at their peak. These pan-fried rounds fold in fresh basil and scallions, then pair with juicy cherry tomatoes and ripe peach for a bright vegetarian lunch.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 355 cal
• 11g protein
• 38g carbs
• 18g fat
• 6g fiber

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Ingredients

• 2 cups fresh corn kernels
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 2 large eggs
• 1/3 cup milk
• 1/3 cup chopped fresh basil
• 3 scallions
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups cherry tomatoes
• 1 ripe peach
• 4 tablespoons olive oil
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon lime juice

Instructions

1. 1In a large bowl whisk the flour, cornmeal, baking powder, salt, and black pepper until evenly combined.
2. 2Beat the eggs with the milk in a separate bowl, then pour into the dry mix and stir just until a thick batter forms with no dry pockets.
3. 3Fold in the corn kernels, chopped basil, and thinly sliced scallions so the batter is studded with bright green and yellow bits.
4. 4Halve the cherry tomatoes and dice the peach; toss them together with salt and a squeeze of lime juice for a quick fresh side.
5. 5Heat two tablespoons of olive oil in a large nonstick skillet over medium heat until it shimmers, about 350°F surface temperature.
6. 6Scoop heaping tablespoons of batter into the pan, flattening each gently into a two-and-a-half-inch fritter; cook three to four minutes until the edges look set and the bottoms turn deep golden.
7. 7Flip carefully and cook another three minutes until the second side is crisp and the centers feel springy when pressed.
8. 8Transfer finished fritters to a paper-towel-lined plate and repeat with remaining batter, adding more oil as needed so the pan stays lightly coated.
9. 9Stir the sour cream or yogurt with a little lime juice and a few torn basil leaves for a cool dollop.
10. 10Plate three fritters per person beside a generous scoop of the tomato-peach mixture, top with the herbed cream, and serve warm for a satisfying midday plate.