Peach and Tomato with Corn Fritters
Prep Time: 15 minutes
Total Time: 60 minutes
Servings: 6
Total Time: 60 minutes
Servings: 6
Ingredients:
1 bunch green onions, thinly sliced
3 cups fresh corn kernels (about 4 ears of corn)
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
3/4 teaspoon sea salt
1 teaspoon pepper
1/2 teaspoon crushed red-pepper flakes
1 cup fine almond flour
1 teaspoon baking powder
2 large eggs, whisked
1/4 cup half-and-half
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
3 tablespoons avocado oil
1 bunch green onions, thinly sliced
3 cups fresh corn kernels (about 4 ears of corn)
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
3/4 teaspoon sea salt
1 teaspoon pepper
1/2 teaspoon crushed red-pepper flakes
1 cup fine almond flour
1 teaspoon baking powder
2 large eggs, whisked
1/4 cup half-and-half
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
3 tablespoons avocado oil
Directions:
In a bowl, toss scallions, corn, parsley, basil, salt, pepper and red-pepper flakes.
Add flour and baking powder, then toss the mixture to combine.
Add eggs and half-and-half, then mix until a thick batter forms.
Fold in mozzarella and Parmesan cheese.
In a skillet over medium heat, heat the oil.
While it heats, line a baking sheet with paper towels.
When the oil is hot, scoop 1/4 cup portions of batter into the skillet.
You’ll need to work in batches, cooking just a few at a time.
Cook until golden brown, 3 minutes, then flip and cook, 2 to 3 minutes.
When the fritters are cooked, transfer to the prepared baking sheet, then continue until you’ve used all the batter.
To assemble, arrange corn fritters, tomatoes, peaches and mozzarella slices on a large platter.
Sprinkle basil evenly over the top.
Garnish with a generous drizzle of oil, flaky salt and pepper. Enjoy!
In a bowl, toss scallions, corn, parsley, basil, salt, pepper and red-pepper flakes.
Add flour and baking powder, then toss the mixture to combine.
Add eggs and half-and-half, then mix until a thick batter forms.
Fold in mozzarella and Parmesan cheese.
In a skillet over medium heat, heat the oil.
While it heats, line a baking sheet with paper towels.
When the oil is hot, scoop 1/4 cup portions of batter into the skillet.
You’ll need to work in batches, cooking just a few at a time.
Cook until golden brown, 3 minutes, then flip and cook, 2 to 3 minutes.
When the fritters are cooked, transfer to the prepared baking sheet, then continue until you’ve used all the batter.
To assemble, arrange corn fritters, tomatoes, peaches and mozzarella slices on a large platter.
Sprinkle basil evenly over the top.
Garnish with a generous drizzle of oil, flaky salt and pepper. Enjoy!
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