Corn Fritter Topped with a Peach Feta Salsa
Peach Feta Salsa
  • 3 medium peaches, diced
  • 1 large tomato, seeded and diced
  • 1 c. feta cheese
  • 1 clove garlic, minced
  • 2 jalapenos, finely chopped
  • 1/4 c. cilantro, chopped
  • 1 lime, juiced
  • Dash salt and pepper
  • Corn Fritter
  • 3 cups corn kernels, cooked and taken off the cob
  • 2 eggs, beaten
  • 1 c. flour
  • 1 tsp. baking powder
  • 1 tbsp. basil
  • 1 tsp. oregano
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1 red pepper, washed, seeded and chopped
  • 1 small onion, chopped
  • 1 clove garlic, diced
  • 1/2-1 cups milk
  • 1/2 c. feta cheese
  • 1 c. olive oil, for frying
  • Directions
    Peach-Feta Salsa
  • Dice the peaches, tomato, jalapeno and garlic. Add to a medium bowl. To the bowl, add lime juice, cilantro, salt and pepper, and feta cheese. Mix together until combined and refrigerate until corn fritters are ready.
  • Fritters
  • Saute the onion and garlic clove in olive oil until translucent. Combine the remaining ingredients in a large bowl and add the cooked onion and garlic. Slowly add the milk and mix until combined.
  • Add the olive oil to a large frying pan. Drop a spoonful of batter into the frying pan and fry until brown about 2-3 minutes on each side. Remove from the heat and top with the peach-feta salsa. Enjoy.
  • Recipe courtesy of Erin Carlini, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest