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
- In a large bowl, mix scallions, corn kernels, parsley, basil, salt, pepper, and red-pepper flakes.
- Add flour and baking powder; stir until combined.
- Pour in whisked eggs and half-and-half, stirring until thick batter forms. Fold in mozzarella and Parmesan.
- Heat vegetable oil in a skillet over medium heat; scoop ¼-cup portions into the skillet.
- Cook each fritter for about 3 minutes per side until golden brown; transfer to paper towels to drain.
- Assemble on a platter with layers of fritters, sliced peaches, tomatoes, and mozzarella. Drizzle with olive oil and sprinkle with basil.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter (45g)
- Calories: 180
- Sugar: 2g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg