Crispy Corn Fritter Lunch with Peach & Burrata

Crispy Parmesan Sweet Corn Fritters with Burrata, Peach Salsa and Hot Honey Pistachio Crunch

In just 35 minutes, you can have a showstopping appetizer that delivers crispy, creamy, sweet, and spicy all in one bite. These corn fritters are golden and crunchy on the outside, tender and cheesy on the inside, then topped with luscious burrata, a bright peach salsa, and a hot honey pistachio crunch that adds the perfect finish. I discovered this combination on a late summer trip to a small farmers market in Napa, where a vendor was frying fresh corn fritters and topping them with whatever stone fruit was in season, and I knew I had to recreate it at home.

This recipe comes together quickly and uses simple ingredients, but the layered flavors and textures make it feel truly special. Whether you serve it as a starter for a dinner party or a fun weekend lunch, these fritters always get the biggest reaction at the table.

Why You’ll Love This Recipe

• Golden, crispy fritters with real Parmesan flavor in every bite
• Creamy burrata balances the sweet peach salsa and spicy honey
• Crunchy pistachio topping adds texture and a nutty finish
• Perfect for summer entertaining with fresh seasonal produce
• That warm, comforting feeling of fried cornbread but lighter and more elegant

Ingredients

• 1 1/2 cups fresh sweet corn kernels (about 3 ears) or thawed frozen corn
• 1/2 cup all-purpose flour
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup cornmeal
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives or scallions
• Vegetable oil for frying
• 8 ounces burrata cheese, at room temperature
• For the peach salsa: 2 ripe peaches diced, 1/4 cup finely diced red onion, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, pinch of salt
• For the hot honey pistachio crunch: 1/3 cup shelled pistachios roughly chopped, 2 tablespoons hot honey, pinch of flaky sea salt

Instructions

• Make the peach salsa by combining diced peaches, red onion, cilantro, lime juice, and salt in a small bowl. Set aside to let the flavors meld while you prepare the fritters.
• Prepare the hot honey pistachio crunch by toasting the chopped pistachios in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Transfer to a small bowl and toss with hot honey and flaky sea salt.
• In a large mixing bowl, whisk together flour, Parmesan, cornmeal, baking powder, salt, and pepper.
• In a separate bowl, beat the egg and milk together. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels and chives.
• Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
• Drop heaping tablespoons of batter into the hot oil, flattening slightly with the back of the spoon. Cook for 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
• To serve, arrange the warm fritters on a platter. Tear the burrata into pieces and place over the fritters. Spoon the peach salsa over the top and drizzle with the hot honey pistachio crunch. Serve immediately.

Pro Tips

• For the crispiest fritters, make sure the oil is hot enough before adding the batter. A drop of batter should sizzle immediately when it hits the pan.
• Do not overmix the batter. A few lumps are fine and will keep the fritters tender rather than tough.
• If using frozen corn, thaw and pat it dry with a paper towel to remove excess moisture, which helps the fritters stay crispy.
• Let the burrata sit at room temperature for about 20 minutes before serving so it becomes soft and creamy, perfect for spreading.
• Make the salsa and pistachio crunch ahead of time, but fry the fritters just before serving for the best texture.

Variations

• Swap the peaches for diced nectarines, mango, or even fresh figs when in season for a different fruit salsa.
• Add a pinch of cayenne or red pepper flakes to the fritter batter for extra heat.
• Use ricotta salata or crumbled feta instead of burrata for a saltier, firmer cheese topping.
• Make mini fritters for a party appetizer, using a teaspoon of batter per fritter and reducing cooking time slightly.

Frequently Asked Questions

• Can I make these fritters gluten-free? Yes, substitute the all-purpose flour with a gluten-free all-purpose blend and ensure your cornmeal is certified gluten-free.
• How do I store leftover fritters? Store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven or air fryer to regain crispiness.
• Can I use canned corn instead of fresh or frozen? Yes, but drain it very well and pat dry to avoid adding too much moisture to the batter.
• What is hot honey and where can I find it? Hot honey is honey infused with chili peppers. You can find it in most grocery stores or make your own by simmering honey with dried chili flakes.
• Can I bake these fritters instead of frying? Frying gives the best crispy texture, but you can bake spoonfuls of batter on a greased baking sheet at 400°F for 12 to 15 minutes, flipping halfway through.
• What can I serve alongside these fritters? They pair beautifully with a simple green salad, grilled chicken, or as part of a brunch spread with eggs and bacon.

More Recipes You’ll Love

• Crispy Sweet Potato Fritters with Ricotta
• Charred Peach and Apricot Burrata Bites
• Peach Brie Nachos with Hot Honey
• Watermelon Burrata with Basil and Pistachio Honey

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.