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Apparently today is the first day back at school for all the kids and teachers in our area, and while I should be solemn and feeling their pain of summer being over, I can’t help but get this Grinch-like smile on my face. The kid in me is still kind of upset over not having summer breaks anymore, so I’m all, hahahahahahaha, you have to go back to SCHOOL?!
I’m so mean. And clearly, very mature.
In all seriousness though, what was once a sign of summer’s end, is now just a reminder that I need to relish what IS left of the fleeting summer, because even though it’s “over” for students and teachers, we still have a good month and a half left before fall technically begins.
There will still be blistering hot days. There will still be pool lounging. There will still be barbecues. Family walks. Patio siiting. People watching. And plenty of meals like this one.
It’s sad that so many people are throwing in the towel and declaring summer officially over, I mean, we just started getting the perfect summer produce in at the grocery store. The tomatoes are seriously ripe and plentiful. The berries are plump (and cheap!). The peaches are juicy. The corn is sweet. Everything is perfect.
To me, this is the ultimate summer meal, one that also happens to utilize two of my (and anyone else that loves food) favorite in-season savory produce items – sweet corn and tomatoes.
I’ve literally been inhaling tomatoes for the last month. On salads. Straight from the vine. Roasted. In pastas. Pretty much any way you can think of, but I’ve yet to do anything with corn besides eat it straight from the cob – delicious, but somewhat boring after doing so over and over and over.
Since fritters have been on my mind for some time now, what better way to end my corn rut than in a crispy fried little package. And while I wouldn’t normally recommend masking fresh corn in something fried, these are actually just lightly fried and have very little flour which totally lets the corn shine through. And let’s be serious, anything with corn and crab that’s fried will be good.
Although not necessary, but totally encouraged, the fritters are topped with a generous dollop of creamy ricotta and covered in excessive amounts of extra grilled corn, halved cherry tomatoes (from our garden!), lump crab meat and fresh basil (also from our garden).
Eat up!
Ingredients
- 4 ears corn (about 2 ½ cups)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions
- ¼ cup finely chopped onion
- 2 garlic cloves, minced
- ½ cup flour (plus more if needed)
- 1 egg whisked
- ½ cup lump crab meat
- Oil for frying
- 1 cup halved cherry tomatoes
- 1 ear corn
- ¼ cup torn basil
- ½ cup lump crab meat
- ½ cup ricotta cheese
Instructions
- Heat a grill, grill corn (for fritters and topping) until slightly charred and cooked, about 10 minutes. Remove from cob.
- Heat about 1/4 inch of canola oil in a cast-iron skillet to 375 degrees,
- In a large bowl combine corn, green onion, onion, garlic, salt, flour and egg. Gently fold in lump crab meat, trying not to break up the pieces. If batter is too wet, add more flour 1 tablespoon at a time until the mixture can be formed into fritters or patties.
- Using a 1/4 cup measure, scoop out and form into flat fritters. Fry 3-4 at a time in the oil, about 1-2 minutes per side or until golden brown. Drain on paper towels.
- In another bowl, combine cherry tomatoes, remaining corn, basil and crab meat. Season with salt and pepper.
- To assemble, top each fritter with a heaping tablespoon of ricotta, then top with corn, tomatoes and crab.
Danae @ Recipe Runner says
I can’t believe school has already started again! I miss the good old days of being a kid and having summers off to do whatever I wanted. These little fritters look so delicious! I love the fresh grilled corn and the tomatoes in that amazing topping. Such a great way to use summer produce!
Nicole says
I can’t get enough of the corn and tomatoes!! Thanks Danae!!
nourished roots says
I was just in Oklahoma last week and the kids there were heading back to school. It seems a shame with so much summer left. Here in Portland, we still have another 3 weeks of summer vacation and fun! Yippee!
Nicole says
I know! I can’t believe they have to go back already, so insane!!
Thalia @ butter and brioche says
how delicious does this look! definitely loving the fritter recipe… one i will have to make!
Nicole says
Thank you so much Thalia!
Sarah @ SnixyKitchen says
I’m with you! The produce market is just busting at the seams with the most delicious fruit and veggies now. No need to mourn summer yet! I LOVE these fritters. Pinning for sure!
Nicole says
Exactly!!! I’m glad you share my thoughts. Thanks Sarah!
Isadora says
Oh yum! It just so happens that cherry tomatoes and basil are the only things I have in my garden right now! These fritters look amazing and I imagine that they taste even better than they look!
Nils says
This is a very dangerous recipe. Unfortunate that no one who comments on this blog prepares anything. Corn kernels popped in the hot oil while the fritters fried covering my kitchen; my face; my arms and hands with boiling oil – even with a frying pan splatter guard! This is a fairly tasty but I will never ever make this again…….