Basil Corn Fritters with Tomatoes

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 2.5 cups fresh corn kernels
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tsp baking powder
• 2 large eggs
• 1/3 cup milk
• 1/2 cup chopped fresh basil
• 3 scallions
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 lb ripe tomatoes
• 1 garlic clove
• 1 tbsp extra-virgin olive oil for drizzle
• 4 lemon wedges

Instructions

1. 1In a large bowl whisk the flour, cornmeal, baking powder, salt, and black pepper until evenly combined. Make a well in the center for the wet ingredients.
2. 2Beat the eggs with the milk in a small bowl, then pour into the dry mix. Stir just until a thick batter forms; a few small lumps are fine and keep the fritters tender.
3. 3Fold in the raw corn kernels, chopped basil, and thinly sliced scallions. The batter should look studded with bright green and yellow pieces and hold its shape on a spoon.
4. 4Heat a large nonstick or cast-iron skillet over medium heat and add a thin film of olive oil. When the oil shimmers, drop heaping tablespoons of batter into the pan, flattening slightly into 3-inch rounds.
5. 5Cook the fritters 3 to 4 minutes on the first side until the edges look set and the bottoms turn deep golden. Flip carefully and cook another 2 to 3 minutes until cooked through and crisp outside.
6. 6Transfer finished fritters to a warm plate lined with a paper towel and repeat with remaining batter, adding a little more oil as needed so they brown evenly.
7. 7While the last batch cooks, dice the tomatoes and mince the garlic. Toss them together with salt and a drizzle of extra-virgin olive oil for a quick fresh topping.
8. 8Plate three fritters per person, spoon the garlicky tomatoes over and them, and finish with extra torn basil. Serve with lemon wedges for squeezing at the table so the lunch stays bright and herb-scented.