Description
Golden, crispy corn fritters enriched with Parmesan, topped with creamy burrata and a fresh peach salsa, finished with a spicy-sweet pistachio crunch for an unforgettable summer dish.
Ingredients
Scale
For the Crust:
- 1 cup fresh or frozen sweet corn kernels
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh chives
- 2 tablespoons vegetable oil for frying
- 8 oz burrata cheese
- 2 ripe peaches, diced
- 1/4 cup diced red onion
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 cup shelled pistachios
- 2 tablespoons honey
- 1 teaspoon hot sauce (such as sriracha)
Instructions
1. Prepare the Crust:
- In a bowl, combine corn, flour, Parmesan, egg, milk, salt, pepper, garlic powder, and chives. Mix until just combined.
- Heat oil in a large skillet over medium heat. Drop spoonfuls of batter into the pan, flattening slightly. Cook 3-4 minutes per side until golden and crispy. Drain on paper towels.
- For the salsa: mix diced peaches, red onion, cilantro, and lime juice. Set aside.
- For the crunch: in a small skillet, toast pistachios over medium heat until fragrant. Add honey and hot sauce, stir for 1 minute, then remove from heat and let cool.
- To serve, place fritters on a plate, top with torn burrata, spoon peach salsa over, and drizzle with hot honey pistachio crunch.
Notes
You can customize the seasonings to taste. If using frozen corn, thaw and pat dry first.