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Corn Fritter Topped with a Peach Feta Salsa

Main Ingredients: Fruits

Yield: 3-4 servings

Recipe courtesy of Erin Carlini, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest



  • 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


  • 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



  1. 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.


  1. 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.

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