Introduction: Ready for a Vibrant, Summery Dish?
Craving a fresh, flavorful dish that celebrates summer’s bounty? This Corn Fritter Caprese with Peaches and Tomatoes is your perfect choice! Featuring golden corn fritters packed with fresh corn, scallions, herbs, and cheesy mozzarella, paired with juicy peaches, ripe tomatoes, and creamy fresh mozzarella, this dish is a delightful blend of sweet, savory, and tangy flavors. Finished with basil, olive oil, and flaky salt, it’s ideal for brunches, light lunches, or summer gatherings. Inspired by your love for veggie-forward dishes like Italian Orzo Tuna Salad and Sriracha Shrimp Skewers, it’s vegetarian and adaptable for gluten-free or keto diets. Ready to savor a summery masterpiece? Let’s dive into this easy recipe!
Overview: Why Corn Fritter Caprese with Peaches and Tomatoes is a Must-Try
This Corn Fritter Caprese combines crispy, cheesy corn fritters with a fresh, caprese-style salad of peaches and tomatoes, ready in about 30 minutes. The quick skillet fritters and no-cook assembly make it perfect for warm days. What makes it special? It’s a vegetarian dish that highlights summer produce, adaptable for dietary needs, and offers a vibrant, flavorful meal with minimal effort.
- Time Requirement: About 30 minutes total (15 minutes prep, 15 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: A vegetarian, summery dish with crispy fritters and fresh flavors.
This corn fritter caprese is a vibrant, delicious treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make Corn Fritter Caprese with Peaches and Tomatoes. Each ingredient adds to the sweet, savory, and fresh magic.
Corn Fritters
- Scallions (1 bunch, thinly sliced): Add mild, oniony crunch.
- Fresh Corn Kernels (3 cups, ~4 ears): Provide sweet, summery flavor.
- Fresh Parsley (¼ cup, chopped): Infuses vibrant, herbaceous notes.
- Fresh Basil (2 Tbsp, chopped): Brings aromatic, summery flavor.
- Kosher Salt (¾ tsp): Enhances flavor balance.
- Black Pepper (1 tsp, freshly ground): Adds mild heat.
- Crushed Red-Pepper Flakes (½ tsp): Provides subtle spicy kick.
- All-Purpose Flour (1 cup): Forms the fritter base.
- Baking Powder (1 tsp): Ensures light, fluffy fritters.
- Large Eggs (2, whisked): Bind the batter.
- Half-and-Half (¼ cup): Adds creamy richness.
- Shredded Mozzarella Cheese (1 cup): Offers melty, cheesy texture.
- Grated Parmesan Cheese (⅓ cup): Adds nutty, savory depth.
- Vegetable Oil (3 Tbsp): For frying crispy fritters.
Assembly
- Tomatoes (3, thickly sliced): Provide juicy, tangy flavor.
- Peaches (4, thickly sliced): Add sweet, summery juiciness.
- Fresh Mozzarella (12 oz, thickly sliced): Offers creamy, rich texture.
- Basil Leaves (½ cup, roughly torn): Infuses fresh, aromatic flavor.
- Extra-Virgin Olive Oil (as needed): Enhances richness and shine.
- Flaky Sea Salt and Black Pepper (to taste): Balance and elevate flavors.
Substitutions and Variations
- Corn: Use frozen or canned corn (drained) if fresh is unavailable.
- All-Purpose Flour: Swap with gluten-free flour or almond flour for keto (~2–3g net carbs per serving).
- Half-and-Half: Replace with whole milk, cream, or plant-based milk for vegan.
- Mozzarella/Parmesan: Swap with cheddar or nutritional yeast for vegan.
- Peaches: Use nectarines, mangoes, or omit for keto.
- Keto Adjustment: Use almond flour, omit peaches, and reduce corn to ½ cup or use cauliflower (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free flour; ensure baking powder is gluten-free.
- Vegan Version: Swap eggs with flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water), half-and-half with plant-based milk, and cheeses with vegan alternatives.
- Spicy Version: Increase red-pepper flakes to 1 tsp or add a sliced jalapeño to the fritters.
Step-by-Step Instructions
Making this Corn Fritter Caprese with Peaches and Tomatoes is straightforward, with quick fritter frying and simple assembly. Follow these steps for a perfect dish every time.
Step 1: Prepare the Fritter Batter
- In a large bowl, toss 1 bunch thinly sliced scallions, 3 cups fresh corn kernels, ¼ cup chopped parsley, 2 Tbsp chopped basil, ¾ tsp kosher salt, 1 tsp black pepper, and ½ tsp red-pepper flakes.
- Add 1 cup all-purpose flour and 1 tsp baking powder; toss until well combined.
- Add 2 whisked eggs and ¼ cup half-and-half; mix with a spatula until a thick batter forms.
- Fold in 1 cup shredded mozzarella and ⅓ cup grated Parmesan.
Tip: Mix gently to avoid overworking the batter; ensure corn is fresh for the best flavor.
Step 2: Cook the Fritters
- Heat 3 Tbsp vegetable oil in a large skillet over medium heat.
- Line a baking sheet with paper towels.
- When oil is hot, scoop ¼-cup portions of batter into the skillet, working in batches to avoid crowding.
- Cook until golden brown, about 3 minutes per side, flipping once.
- Transfer fritters to the prepared baking sheet. Repeat until all batter is used.
Tip: Keep oil at medium heat for even browning; don’t overcrowd the skillet to maintain crispiness.
Step 3: Assemble the Caprese
- On a large platter, arrange cooked corn fritters, 3 thickly sliced tomatoes, 4 thickly sliced peaches, and 12 oz thickly sliced fresh mozzarella.
- Sprinkle ½ cup roughly torn basil leaves evenly over the top.
- Drizzle generously with extra-virgin olive oil and season with flaky sea salt and black pepper.
Tip: Slice peaches and tomatoes evenly for a balanced presentation; assemble just before serving to keep fritters crisp.
Step 4: Serve
- Serve immediately for the freshest flavors.
Tip: Offer extra olive oil and salt on the side for customization; serve at room temperature for a summery vibe.
Assembly: Building the Perfect Corn Fritter Caprese
Making this Corn Fritter Caprese is all about creating a vibrant, balanced dish with crispy and fresh elements. Here’s how to make it perfect:
- Mix Batter Evenly: Combine ingredients well for consistent fritters.
- Fry Fritters Crisp: Cook until golden for the best texture.
- Assemble Fresh: Layer ingredients just before serving to maintain vibrancy.
- Garnish Generously: Use basil, olive oil, and salt for a polished finish.
Presentation Tips:
- Arrange on a large, colorful platter for a stunning, shareable display.
- Pair with a keto-friendly side like cucumber salad or grilled zucchini (if using keto substitutions).
- Garnish with extra basil, a sprinkle of red-pepper flakes, or a balsamic drizzle for elegance.
Storage and Make-Ahead Tips
This dish is best enjoyed fresh but stores well for quick meals. Here’s how to keep it fresh:
- Storing Leftovers:
- Store fritters and caprese components (tomatoes, peaches, mozzarella) separately in airtight containers in the refrigerator for up to 2 days.
- Avoid freezing, as fritters and fresh ingredients lose texture.
- Reheating:
- Reheat fritters in a 350°F oven for 5–7 minutes to restore crispness.
- Serve tomatoes, peaches, and mozzarella cold or at room temperature.
- Make-Ahead Tips:
- Prep fritter batter (without eggs and half-and-half) up to 1 day ahead; store in the fridge.
- Slice scallions, corn, and herbs up to 4 hours ahead; store separately.
- Assemble caprese just before serving to keep ingredients fresh.
Tip: Add a splash of olive oil or lemon juice to leftovers to revive flavors.
Recipe Variations
This Corn Fritter Caprese is versatile, drawing on your love for summery, veggie-forward dishes like Italian Orzo Tuna Salad and 15-Minute Cucumber-Avocado Soup. Here are some fun ideas:
- Keto Corn Fritters: Use almond flour, reduce corn or use cauliflower, and omit peaches (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free flour; ensure baking powder is gluten-free.
- Vegan Version: Swap eggs with flax eggs, half-and-half with plant-based milk, and cheeses with vegan alternatives.
- Spicy Fritters: Increase red-pepper flakes or add a diced chili to the batter.
- Mediterranean Twist: Add ¼ cup Kalamata olives or a drizzle of balsamic glaze to the caprese.
Tip: Serve with a side of keto-friendly gazpacho or a sprinkle of toasted seeds for extra crunch.
Conclusion: A Summery, Vibrant Treat to Love
Corn Fritter Caprese with Peaches and Tomatoes is the perfect way to enjoy a fresh, flavorful meal that celebrates summer’s best ingredients. With crispy corn fritters and a vibrant caprese salad, it’s a dish that’s as delicious as it is beautiful. Perfect for brunches, light lunches, or summer gatherings, this recipe is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every sweet, savory bite. What’s your favorite way to enjoy this corn fritter caprese? Share your ideas in the comments and let us know how it turned out!
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Corn Fritter Caprese with Peaches and Tomatoes
Description
Craving a fresh, flavorful dish that celebrates summer’s bounty? This Corn Fritter Caprese with Peaches and Tomatoes is your perfect choice! Featuring golden corn fritters packed with fresh corn, scallions, herbs, and cheesy mozzarella, paired with juicy peaches, ripe tomatoes, and creamy fresh mozzarella, this dish is a delightful blend of sweet, savory, and tangy flavors
Ingredients
Corn Fritters
- Scallions (1 bunch, thinly sliced): Add mild, oniony crunch.
- Fresh Corn Kernels (3 cups, ~4 ears): Provide sweet, summery flavor.
- Fresh Parsley (¼ cup, chopped): Infuses vibrant, herbaceous notes.
- Fresh Basil (2 Tbsp, chopped): Brings aromatic, summery flavor.
- Kosher Salt (¾ tsp): Enhances flavor balance.
- Black Pepper (1 tsp, freshly ground): Adds mild heat.
- Crushed Red-Pepper Flakes (½ tsp): Provides subtle spicy kick.
- All-Purpose Flour (1 cup): Forms the fritter base.
- Baking Powder (1 tsp): Ensures light, fluffy fritters.
- Large Eggs (2, whisked): Bind the batter.
- Half-and-Half (¼ cup): Adds creamy richness.
- Shredded Mozzarella Cheese (1 cup): Offers melty, cheesy texture.
- Grated Parmesan Cheese (⅓ cup): Adds nutty, savory depth.
- Vegetable Oil (3 Tbsp): For frying crispy fritters.
Assembly
- Tomatoes (3, thickly sliced): Provide juicy, tangy flavor.
- Peaches (4, thickly sliced): Add sweet, summery juiciness.
- Fresh Mozzarella (12 oz, thickly sliced): Offers creamy, rich texture.
- Basil Leaves (½ cup, roughly torn): Infuses fresh, aromatic flavor.
- Extra-Virgin Olive Oil (as needed): Enhances richness and shine.
- Flaky Sea Salt and Black Pepper (to taste): Balance and elevate flavors.
Substitutions and Variations
- Corn: Use frozen or canned corn (drained) if fresh is unavailable.
- All-Purpose Flour: Swap with gluten-free flour or almond flour for keto (~2–3g net carbs per serving).
- Half-and-Half: Replace with whole milk, cream, or plant-based milk for vegan.
- Mozzarella/Parmesan: Swap with cheddar or nutritional yeast for vegan.
- Peaches: Use nectarines, mangoes, or omit for keto.
- Keto Adjustment: Use almond flour, omit peaches, and reduce corn to ½ cup or use cauliflower (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free flour; ensure baking powder is gluten-free.
- Vegan Version: Swap eggs with flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water), half-and-half with plant-based milk, and cheeses with vegan alternatives.
- Spicy Version: Increase red-pepper flakes to 1 tsp or add a sliced jalapeño to the fritters.
Instructions
Step 1: Prepare the Fritter Batter
- In a large bowl, toss 1 bunch thinly sliced scallions, 3 cups fresh corn kernels, ¼ cup chopped parsley, 2 Tbsp chopped basil, ¾ tsp kosher salt, 1 tsp black pepper, and ½ tsp red-pepper flakes.
- Add 1 cup all-purpose flour and 1 tsp baking powder; toss until well combined.
- Add 2 whisked eggs and ¼ cup half-and-half; mix with a spatula until a thick batter forms.
- Fold in 1 cup shredded mozzarella and ⅓ cup grated Parmesan.
Tip: Mix gently to avoid overworking the batter; ensure corn is fresh for the best flavor.
Step 2: Cook the Fritters
- Heat 3 Tbsp vegetable oil in a large skillet over medium heat.
- Line a baking sheet with paper towels.
- When oil is hot, scoop ¼-cup portions of batter into the skillet, working in batches to avoid crowding.
- Cook until golden brown, about 3 minutes per side, flipping once.
- Transfer fritters to the prepared baking sheet. Repeat until all batter is used.
Tip: Keep oil at medium heat for even browning; don’t overcrowd the skillet to maintain crispiness.
Step 3: Assemble the Caprese
- On a large platter, arrange cooked corn fritters, 3 thickly sliced tomatoes, 4 thickly sliced peaches, and 12 oz thickly sliced fresh mozzarella.
- Sprinkle ½ cup roughly torn basil leaves evenly over the top.
- Drizzle generously with extra-virgin olive oil and season with flaky sea salt and black pepper.
Tip: Slice peaches and tomatoes evenly for a balanced presentation; assemble just before serving to keep fritters crisp.
Step 4: Serve
- Serve immediately for the freshest flavors.
Tip: Offer extra olive oil and salt on the side for customization; serve at room temperature for a summery vibe.
FAQs
1. Can I use frozen or canned corn?
Yes! Use 3 cups frozen (thawed) or canned (drained) corn if fresh is unavailable.
2. Is this dish keto-friendly?
With flour, corn, and peaches, it’s not keto-friendly (~15–20g net carbs per serving). Use almond flour, reduce corn or use cauliflower, and omit peaches for keto (~2–3g net carbs).
3. Can I make it vegan?
Yes! Swap eggs with flax eggs, half-and-half with plant-based milk, and cheeses with vegan alternatives.
4. Why are my fritters soggy?
- Ensure oil is hot before frying to achieve crispness.
- Don’t overcrowd the skillet; cook in batches.
- Drain fritters well on paper towels.
5. Can I make this ahead?
Yes! Prep batter (without eggs) and chop ingredients up to 1 day ahead; cook and assemble fresh.
6. How long does it last?
Fritters and components last in the fridge for 2 days; store separately.
7. Can I bake the fritters instead?
Yes! Bake at 400°F on a parchment-lined sheet for 10–12 minutes, flipping halfway, until golden.
8. What’s the best way to serve it?
Serve at room temperature on a platter, paired with a keto-friendly side like cucumber salad or grilled zucchini, garnished with extra basil or a balsamic drizzle.