These light and fluffy corn fritters are filled with goat cheese and fresh scallions, then topped with a summery heirloom tomato and avocado relish.
This post is sponsored by Geyser Peak Winery. All opinions are my own.
I can’t imagine summer without corn and heirloom tomatoes, and today’s recipe combines both in one stellar seasonal appetizer. These Corn Fritters are made with goat cheese and fresh scallions and topped with a simple relish made from juicy heirloom tomatoes and creamy avocado. I promise all your guests will love them at your next summer get together!
This is another recipe I’ve been making for catering events and have been dying to share with you for ages. When I teamed up with Geyser Peak Winery to create summer recipes that pair well with their range of Sauvignon Blancs, this one was a no brainer to match with the 2018 Russian River Valley Sauvignon.
Stainless steel fermentation ensures that the clean citrus and floral aromas and grassy notes that are characteristic of this grape shine through, making it an ideal wine for summer sipping.
Why you’ll love these corn fritters:
These corn fritters are light and fluffy on the inside, with a satisfying crunch on the outside thanks to a panko crust. The addition of goat cheese to the batter gives it a tanginess that goes great with the tart, zippy qualities of this Russian River Sauvignon Blanc.
How to make Corn Fritters:
These corn cake fritters consist of a simple pancake like batter with fresh goat cheese, corn kernels and scallions folded in. The secret to these corn fritters being so light and fluffy is a generous amount of baking powder that makes them fluff up while cooking!
The batter gets scooped into rounds and coated in seasoned panko breadcrumbs before pan frying them.
Lastly, an easy relish made from chopped heirloom tomatoes, scallions and avocado is served on top.
Tips & Tricks:
The biggest piece of advice I can give for these corn fritters is to allow the batter to chill a bit before forming them, and then freezing them for about 10-20 minutes before they get a shallow pan fry. These two steps will keep the batter from being too runny and help the fritters keep their shape when cooking.
Additionally, I would suggest making the relish as close to serving as possible, because if made too far in advance it could get water logged from the tomato liquid.
These Corn Fritters with goat cheese and scallions are truly a crowd pleaser- take my word for it as I have made them countless times for clients over the years to rave reviews. Serving them with a tart, refreshing wine like Geyser Peak Russian River Sauvignon Blanc is the icing on the cake! This wine is available for purchase at the winery or through the website.
If you make these Corn Fritters, share them and tag #LePetitEats! And check out Geyser Peak for all your summer Sauvignon Blanc needs!
Corn Fritters with Goat Cheese and Scallions
For the heirloom tomato relish:
- 1 red heirloom tomato seeded and diced
- 1 yellow heirloom tomato seeded and diced
- 1/2 avocado diced
- 2 scallions thinly sliced
- Zest and juice of 1 lemon
- Pinch of salt
For the corn fritters:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt divided
- 1/3 cup granulated sugar
- 2 eggs whisked
- 1/4 cup milk
- 2 ounces goat cheese room temp
- 2 tablespoons butter melted
- Kernels from 1 ear fresh corn
- 2 tablespoons chopped scallions
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Whisk together flour, baking powder, 1 teaspoon salt and sugar in a medium bowl. In a separate large bowl combine eggs, milk, goat cheese and butter and whisk until smooth. Gradually add dry ingredients and stir with a wooden spoon or spatula until just combined. Fold in corn and scallions. Transfer mixture to a bow and chill for about 20 minutes.
- Meanwhile, make the relish. Stir together tomatoes, avocado, scallions, lemon zest and juice in a small bowl. Season with a pinch of salt. Set aside.
- In a shallow dish, toss together the pank and remaining 1/2 teaspoon salt. Using a small cookie scoop, portion out 1 tablespoon rounds of the corn batter and coat each in the panko mixture. Space evenly on a parchment or silpat lined baking sheet and transfer to the freezer for 10 minutes.
- Heat a large skillet over medium heat and add enough vegetable oil to evenly coat the bottom. When the oil is hot, add corn fritters and, working in batches to avoid overcrowding the pan, cook for about 3 minutes per side. Transfer to paper towels to drain.
- To serve, top with heirloom tomato avocado relish.