Peach and Tomato with Corn Fritters


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

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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