Sweet Corn Fritters with Tomato and Feta Salad

Yield: 4 servings

Accompanied by a flavor-packed tomato salad, these fritters make a lovely vegetarian lunch or a terrific side for whatever you might toss on the grill.



1/2 cup all-purpose flour

1/4 teaspoon coarse salt

3/4 teaspoon baking powder

1/2 teaspoon ground cumin

1 large egg

1/4 cup whole milk

1 tablespoon unsalted butter, melted

1 1/2 cups fresh corn kernels, cut from 2 to 3 ears of corn

3 tablespoons vegetable oil

1/4 cup finely chopped scallions


4 teaspoons white wine vinegar

4 teaspoons olive oil

1/4 teaspoon coarse salt

1 pint cherry tomatoes, cut into halves or quartered

2 tablespoons finely chopped shallot

1/4 cup crumbled feta cheese

2 tablespoons chopped fresh basil


1. Combine flour, salt, baking powder and cumin in a medium bowl. Whisk together egg, milk and butter in a small bowl. Stir wet ingredients into dry until just blended. Cover and set aside 30 minutes.

2. Whisk together vinegar, oil, salt and pepper for salad in a medium bowl. Add tomatoes and shallot; toss to combine.

3. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Fold corn and scallions into batter. When oil is shimmering, add 6 (2 tablespoon) dollops of batter to skillet. Fry fritters until golden, 3 to 4 minutes. Turn and fry until second side is golden, about 3 minutes more. Transfer fritters to a paper towel-lined plate. Add remaining 2 tablespoons oil to pan (or more, as needed); repeat with remaining batter.

4. Add feta and basil to salad; serve with the fritters.