Corn Fritter Topped with a Peach Feta Salsa
Main Ingredients: Fruits
Yield: 3-4 servings
Recipe courtesy of Erin Carlini, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
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- Prep
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- Total
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- Serving
- 3-4
Ingredients
PEACH FETA SALSA
- 3 medium peaches, diced
- 1 large tomato, seeded and diced
- 1 c. feta cheese
- 1 clove garlic, minced
- 2 jalapenos, finely chopped
- 1/4 c. cilantro, chopped
- 1 lime, juiced
- Dash salt and pepper
CORN FRITTER
- 3 cups corn kernels, cooked and taken off the cob
- 2 eggs, beaten
- 1 c. flour
- 1 tsp. baking powder
- 1 tbsp. basil
- 1 tsp. oregano
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1 red pepper, washed, seeded and chopped
- 1 small onion, chopped
- 1 clove garlic, diced
- 1/2-1 cups milk
- 1/2 c. feta cheese
- 1 c. olive oil, for frying
Directions
PEACH-FETA SALSA
- Dice the peaches, tomato, jalapeno and garlic. Add to a medium bowl. To the bowl, add lime juice, cilantro, salt and pepper, and feta cheese. Mix together until combined and refrigerate until corn fritters are ready.
FRITTERS
- Saute the onion and garlic clove in olive oil until translucent. Combine the remaining ingredients in a large bowl and add the cooked onion and garlic. Slowly add the milk and mix until combined.
Add the olive oil to a large frying pan. Drop a spoonful of batter into the frying pan and fry until brown about 2-3 minutes on each side. Remove from the heat and top with the peach-feta salsa. Enjoy.
