Corn and Cheddar Fritters with Sautéed Tomatoes

Fresh summer vegetables and tangy cheese bathed in an easy buttermilk-cornmeal batter make a terrific meatless main. Serve  with a salad of romaine hearts tossed with chickpeas and a lemon-yogurt dressing.

 

Corn and Cheddar Fritters with Sautéed Tomatoes

 

2 Tbs. olive oil, plus more if needed

1/2 red onion, finely chopped

1/2 red bell pepper, finely chopped

Corn kernels, cut from one large ear

Coarse kosher salt and freshly ground pepper, to taste

2/3 cup cornmeal

3 Tbs. all-purpose flour

1 tsp. sugar

1/4 tsp. plus 1/8 tsp. cayenne pepper

1/8 tsp. baking soda

1/2 cup buttermilk

1 large egg

1 cup sharp Cheddar cheese, finely diced or shredded

2 Tbs. fresh basil, finely minced, plus small leaves for garnish

10-12 oz. grape or cherry tomatoes, halved

 

Directions

 

In a large frying pan over medium-high heat, warm 1 tablespoon of the oil. Add 1/2 of the onion and all of the bell pepper and sauté until they begin to soften, about 3 minutes. Add the corn and season with salt and pepper. Sauté until the corn begins to soften, about 2 minutes. Transfer to a bowl to cool.

 

In a medium bowl, combine the cornmeal, flour, sugar, 1/8 teaspoon of the cayenne, baking soda, and 1/4 teaspoon of sat’; stir to blend. In a small bowl, combine the buttermilk and egg; beat with a fork to blend. Add the wet ingredients to the dry ingredients, and stir until just combined. Fold in the sautéed vegetables, cheese, and the 2 tablespoons basil.

 

In a clean frying pan over medium heat, warm 1 tablespoon of oil. Add the remaining 1/2 cup of onion and sauté until it begins to soften, about 2 minutes. Add the tomatoes, season with salt and pepper, and sauté until starting to soften, about 2 minutes. Transfer to a small bowl. Stir in the remaining 1/4 teaspoon cayenne, and then cover to keep warm.

 

In a clean large frying pan over medium heat, warm a thin film of olive oil. Working in batches and adding more oil as needed, use a 1/4-cup measure to add the batter to the pan. Cook until golden, about 2 minutes on each side. Transfer to a warmed platter, and cover to keep warm. Divide the fritters between 2 warmed plates. Spoon the tomato mixture over the fritters, garnish with small basil leaves, and serve right away. Makes about 8 fritters; serves 2.

 

Can’t get enough of sweet summer corn? Try these other corn recipes.