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Corn Fritter Caprese with Peaches and Tomatoes

Corn Fritter Caprese with Peaches and Tomatoes
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Corn Fritter Caprese with Peaches and Tomatoes is a vibrant summer dish that harmoniously blends the sweetness of fresh peaches and corn with the savory kick of ripe tomatoes and creamy mozzarella. This dish not only showcases seasonal produce but also offers an explosion of flavors in every bite, making it perfect for warm-weather gatherings or a light dinner at home. Easy to prepare and visually stunning, it’s sure to impress your guests while being entirely approachable for cooks of all skill levels.

Ingredients

Scale
  • 1 bunch scallions, thinly sliced
  • 3 cups fresh corn kernels (from about 4 ears of corn)
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • ¾ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon crushed red-pepper flakes
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs, whisked
  • ¼ cup half-and-half
  • 1 cup shredded mozzarella cheese
  • ⅓ cup grated Parmesan cheese
  • 3 tablespoons vegetable oil
  • 3 tomatoes, thickly sliced
  • 4 peaches, thickly sliced
  • 12 ounces fresh mozzarella, thickly sliced
  • ½ cup basil leaves, roughly torn
  • Extra-virgin olive oil, as needed
  • Flaky sea salt and freshly ground black pepper

Instructions

  1. In a large bowl, toss together the sliced scallions, fresh corn kernels, parsley, basil, kosher salt, black pepper, and crushed red-pepper flakes until evenly mixed.
  2. Add in the all-purpose flour and baking powder. Toss again until everything is well combined.
  3. Pour in the whisked eggs and half-and-half into the mixture.
  4. Use a spatula to mix until you achieve a thick batter consistency.
  5. Carefully fold in the shredded mozzarella cheese and grated Parmesan cheese until just combined.
  6. Heat vegetable oil in a large skillet over medium heat. While waiting for it to heat up, line a baking sheet with paper towels to absorb excess oil later.
  7. Once hot, scoop out ¼-cup portions of batter into the skillet. Cook in batches to avoid overcrowding.
  8. Fry each fritter until golden brown on one side (about 3 minutes), then flip them over and cook for an additional 2 to 3 minutes until golden on both sides.
  9. After cooking all fritters, transfer them to the prepared baking sheet to drain any extra oil.
  10. To serve, arrange the cooked corn fritters on a platter alongside thick slices of tomatoes, peaches, and fresh mozzarella.
  11. Sprinkle torn basil leaves over everything, drizzle generously with extra-virgin olive oil, and season with flaky sea salt and freshly ground black pepper to taste.

Nutrition

Find it online: https://auntcooks.com/corn-fritter-caprese-with-peaches-and-tomatoes/