Corn Fritters with Tomato & Feta Salad


1/2 c flour

1/4 tsp coarse salt

3 Tbs. veg oil

3/4 tsp baking powder

1/2 tsp cumin

1 egg

1/4 c milk

3 ears corn, kernels cut from cob

1/4 c finely chopped green onions

1 Tbs butter, melted



4 tsp white wine vinegar

4 tsp olive oil

1/2 tsp salt

1 pound of tomatoes, chopped

2 Tbs chopped basil

2 Tbs minced red onion

1/4 c feta, crumbled


  1. Combine dry fritter ingredients in a bowl. Whisk to mix. In a small bowl, whisk egg, butter, milk. Stir wet ingredients into dry til just blended. Cover and rest 30 min.
  2. Whisk vinegar, oil and salt. Add tomatoes, onion, feta & basil. Toss to coat.
  3. Heat 3 Tbs oil in a fry pan. Fold corn kernels & green onions into batter. When oil is hot, spoon 2 Tbs batter into pan. Fry til golden (3-4 minutes each side).
  4. Serve with salad. Seves 4.