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Peach Caprese

Peach Caprese


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This salad is really lovely, both from a flavor and visual standpoint, and it comes together in minutes

"When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it’s time for this bright salad—a fun twist on the traditional caprese salad of mozzarella, tomatoes, and basil. First things first: Seek out the best mozzarella you can for the salad. If there’s a market close to you that makes it fresh, that’s fantastic, but very good mozzarella can be found at your local grocery store. For salads, I like the type packed in water best." - Joanna Gaines

From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Ingredients

  • 1/2 Cup white balsamic vinegar
  • 1/4 Cup extra virgin olive oil
  • 2 white peaches, chilled
  • 2 yellow peaches, chilled
  • 2 4-ounce fresh mozzarella balls, preferably water-packed
  • 10 fresh basil leaves, torn
  • 1 Teaspoon flaky salt
  • 1 Teaspoon freshly ground black pepper

Corn Fritter Caprese with Peaches and Tomatoes

Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).

&ldquoI love corn,&rdquo McDowell tells us, &ldquoand I&rsquom always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I&rsquove been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, &lsquowhy not make the corn fritters part of the salad?&rsquo&rdquo

&ldquoThe only thing you have to cook is the fritters,&rdquo she continues, &ldquoso it&rsquos really easy. They&rsquore quick to throw together, so you can make this on a weeknight. But it&rsquos also beautiful because of all the colors, and it&rsquos fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.&rdquo

Be still our corn-loving hearts.

Corn Fritters

1 bunch scallions, thinly sliced

3 cups fresh corn kernels (from about 4 ears of corn)

¼ cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon freshly ground black pepper

½ teaspoon crushed red-pepper flakes

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

3 tablespoons vegetable oil

3 tomatoes, thickly sliced

12 ounces fresh mozzarella, thickly sliced

½ cup basil leaves, roughly torn

Extra-virgin olive oil, as needed

Flaky sea salt and freshly ground black pepper

1. In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

2. Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

3. In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

4. When the oil is hot, scoop ¼-cup portions of batter into the skillet. You&rsquoll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

5. When the fritters are cooked, transfer to the prepared baking sheet. Continue until you&rsquove used all the batter.

6. To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.


Corn Fritter Caprese with Peaches and Tomatoes

Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).

&ldquoI love corn,&rdquo McDowell tells us, &ldquoand I&rsquom always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I&rsquove been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, &lsquowhy not make the corn fritters part of the salad?&rsquo&rdquo

&ldquoThe only thing you have to cook is the fritters,&rdquo she continues, &ldquoso it&rsquos really easy. They&rsquore quick to throw together, so you can make this on a weeknight. But it&rsquos also beautiful because of all the colors, and it&rsquos fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.&rdquo

Be still our corn-loving hearts.

Corn Fritters

1 bunch scallions, thinly sliced

3 cups fresh corn kernels (from about 4 ears of corn)

¼ cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon freshly ground black pepper

½ teaspoon crushed red-pepper flakes

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

3 tablespoons vegetable oil

3 tomatoes, thickly sliced

12 ounces fresh mozzarella, thickly sliced

½ cup basil leaves, roughly torn

Extra-virgin olive oil, as needed

Flaky sea salt and freshly ground black pepper

1. In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

2. Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

3. In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

4. When the oil is hot, scoop ¼-cup portions of batter into the skillet. You&rsquoll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

5. When the fritters are cooked, transfer to the prepared baking sheet. Continue until you&rsquove used all the batter.

6. To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.


Corn Fritter Caprese with Peaches and Tomatoes

Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).

&ldquoI love corn,&rdquo McDowell tells us, &ldquoand I&rsquom always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I&rsquove been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, &lsquowhy not make the corn fritters part of the salad?&rsquo&rdquo

&ldquoThe only thing you have to cook is the fritters,&rdquo she continues, &ldquoso it&rsquos really easy. They&rsquore quick to throw together, so you can make this on a weeknight. But it&rsquos also beautiful because of all the colors, and it&rsquos fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.&rdquo

Be still our corn-loving hearts.

Corn Fritters

1 bunch scallions, thinly sliced

3 cups fresh corn kernels (from about 4 ears of corn)

¼ cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon freshly ground black pepper

½ teaspoon crushed red-pepper flakes

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

3 tablespoons vegetable oil

3 tomatoes, thickly sliced

12 ounces fresh mozzarella, thickly sliced

½ cup basil leaves, roughly torn

Extra-virgin olive oil, as needed

Flaky sea salt and freshly ground black pepper

1. In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

2. Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

3. In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

4. When the oil is hot, scoop ¼-cup portions of batter into the skillet. You&rsquoll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

5. When the fritters are cooked, transfer to the prepared baking sheet. Continue until you&rsquove used all the batter.

6. To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.


Corn Fritter Caprese with Peaches and Tomatoes

Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).

&ldquoI love corn,&rdquo McDowell tells us, &ldquoand I&rsquom always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I&rsquove been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, &lsquowhy not make the corn fritters part of the salad?&rsquo&rdquo

&ldquoThe only thing you have to cook is the fritters,&rdquo she continues, &ldquoso it&rsquos really easy. They&rsquore quick to throw together, so you can make this on a weeknight. But it&rsquos also beautiful because of all the colors, and it&rsquos fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.&rdquo

Be still our corn-loving hearts.

Corn Fritters

1 bunch scallions, thinly sliced

3 cups fresh corn kernels (from about 4 ears of corn)

¼ cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon freshly ground black pepper

½ teaspoon crushed red-pepper flakes

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

3 tablespoons vegetable oil

3 tomatoes, thickly sliced

12 ounces fresh mozzarella, thickly sliced

½ cup basil leaves, roughly torn

Extra-virgin olive oil, as needed

Flaky sea salt and freshly ground black pepper

1. In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

2. Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

3. In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

4. When the oil is hot, scoop ¼-cup portions of batter into the skillet. You&rsquoll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

5. When the fritters are cooked, transfer to the prepared baking sheet. Continue until you&rsquove used all the batter.

6. To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.


Corn Fritter Caprese with Peaches and Tomatoes

Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).

&ldquoI love corn,&rdquo McDowell tells us, &ldquoand I&rsquom always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I&rsquove been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, &lsquowhy not make the corn fritters part of the salad?&rsquo&rdquo

&ldquoThe only thing you have to cook is the fritters,&rdquo she continues, &ldquoso it&rsquos really easy. They&rsquore quick to throw together, so you can make this on a weeknight. But it&rsquos also beautiful because of all the colors, and it&rsquos fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.&rdquo

Be still our corn-loving hearts.

Corn Fritters

1 bunch scallions, thinly sliced

3 cups fresh corn kernels (from about 4 ears of corn)

¼ cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon freshly ground black pepper

½ teaspoon crushed red-pepper flakes

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

3 tablespoons vegetable oil

3 tomatoes, thickly sliced

12 ounces fresh mozzarella, thickly sliced

½ cup basil leaves, roughly torn

Extra-virgin olive oil, as needed

Flaky sea salt and freshly ground black pepper

1. In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

2. Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

3. In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

4. When the oil is hot, scoop ¼-cup portions of batter into the skillet. You&rsquoll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

5. When the fritters are cooked, transfer to the prepared baking sheet. Continue until you&rsquove used all the batter.

6. To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.


Corn Fritter Caprese with Peaches and Tomatoes

Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).

&ldquoI love corn,&rdquo McDowell tells us, &ldquoand I&rsquom always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I&rsquove been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, &lsquowhy not make the corn fritters part of the salad?&rsquo&rdquo

&ldquoThe only thing you have to cook is the fritters,&rdquo she continues, &ldquoso it&rsquos really easy. They&rsquore quick to throw together, so you can make this on a weeknight. But it&rsquos also beautiful because of all the colors, and it&rsquos fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.&rdquo

Be still our corn-loving hearts.

Corn Fritters

1 bunch scallions, thinly sliced

3 cups fresh corn kernels (from about 4 ears of corn)

¼ cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon freshly ground black pepper

½ teaspoon crushed red-pepper flakes

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

3 tablespoons vegetable oil

3 tomatoes, thickly sliced

12 ounces fresh mozzarella, thickly sliced

½ cup basil leaves, roughly torn

Extra-virgin olive oil, as needed

Flaky sea salt and freshly ground black pepper

1. In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

2. Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

3. In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

4. When the oil is hot, scoop ¼-cup portions of batter into the skillet. You&rsquoll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

5. When the fritters are cooked, transfer to the prepared baking sheet. Continue until you&rsquove used all the batter.

6. To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.


Corn Fritter Caprese with Peaches and Tomatoes

Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).

&ldquoI love corn,&rdquo McDowell tells us, &ldquoand I&rsquom always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I&rsquove been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, &lsquowhy not make the corn fritters part of the salad?&rsquo&rdquo

&ldquoThe only thing you have to cook is the fritters,&rdquo she continues, &ldquoso it&rsquos really easy. They&rsquore quick to throw together, so you can make this on a weeknight. But it&rsquos also beautiful because of all the colors, and it&rsquos fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.&rdquo

Be still our corn-loving hearts.

Corn Fritters

1 bunch scallions, thinly sliced

3 cups fresh corn kernels (from about 4 ears of corn)

¼ cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon freshly ground black pepper

½ teaspoon crushed red-pepper flakes

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

3 tablespoons vegetable oil

3 tomatoes, thickly sliced

12 ounces fresh mozzarella, thickly sliced

½ cup basil leaves, roughly torn

Extra-virgin olive oil, as needed

Flaky sea salt and freshly ground black pepper

1. In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

2. Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

3. In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

4. When the oil is hot, scoop ¼-cup portions of batter into the skillet. You&rsquoll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

5. When the fritters are cooked, transfer to the prepared baking sheet. Continue until you&rsquove used all the batter.

6. To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.


Corn Fritter Caprese with Peaches and Tomatoes

Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).

&ldquoI love corn,&rdquo McDowell tells us, &ldquoand I&rsquom always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I&rsquove been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, &lsquowhy not make the corn fritters part of the salad?&rsquo&rdquo

&ldquoThe only thing you have to cook is the fritters,&rdquo she continues, &ldquoso it&rsquos really easy. They&rsquore quick to throw together, so you can make this on a weeknight. But it&rsquos also beautiful because of all the colors, and it&rsquos fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.&rdquo

Be still our corn-loving hearts.

Corn Fritters

1 bunch scallions, thinly sliced

3 cups fresh corn kernels (from about 4 ears of corn)

¼ cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon freshly ground black pepper

½ teaspoon crushed red-pepper flakes

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

3 tablespoons vegetable oil

3 tomatoes, thickly sliced

12 ounces fresh mozzarella, thickly sliced

½ cup basil leaves, roughly torn

Extra-virgin olive oil, as needed

Flaky sea salt and freshly ground black pepper

1. In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

2. Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

3. In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

4. When the oil is hot, scoop ¼-cup portions of batter into the skillet. You&rsquoll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

5. When the fritters are cooked, transfer to the prepared baking sheet. Continue until you&rsquove used all the batter.

6. To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.


Corn Fritter Caprese with Peaches and Tomatoes

Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).

&ldquoI love corn,&rdquo McDowell tells us, &ldquoand I&rsquom always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I&rsquove been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, &lsquowhy not make the corn fritters part of the salad?&rsquo&rdquo

&ldquoThe only thing you have to cook is the fritters,&rdquo she continues, &ldquoso it&rsquos really easy. They&rsquore quick to throw together, so you can make this on a weeknight. But it&rsquos also beautiful because of all the colors, and it&rsquos fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.&rdquo

Be still our corn-loving hearts.

Corn Fritters

1 bunch scallions, thinly sliced

3 cups fresh corn kernels (from about 4 ears of corn)

¼ cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon freshly ground black pepper

½ teaspoon crushed red-pepper flakes

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

3 tablespoons vegetable oil

3 tomatoes, thickly sliced

12 ounces fresh mozzarella, thickly sliced

½ cup basil leaves, roughly torn

Extra-virgin olive oil, as needed

Flaky sea salt and freshly ground black pepper

1. In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

2. Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

3. In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

4. When the oil is hot, scoop ¼-cup portions of batter into the skillet. You&rsquoll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

5. When the fritters are cooked, transfer to the prepared baking sheet. Continue until you&rsquove used all the batter.

6. To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.


Corn Fritter Caprese with Peaches and Tomatoes

Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).

&ldquoI love corn,&rdquo McDowell tells us, &ldquoand I&rsquom always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I&rsquove been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, &lsquowhy not make the corn fritters part of the salad?&rsquo&rdquo

&ldquoThe only thing you have to cook is the fritters,&rdquo she continues, &ldquoso it&rsquos really easy. They&rsquore quick to throw together, so you can make this on a weeknight. But it&rsquos also beautiful because of all the colors, and it&rsquos fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.&rdquo

Be still our corn-loving hearts.

Corn Fritters

1 bunch scallions, thinly sliced

3 cups fresh corn kernels (from about 4 ears of corn)

¼ cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon freshly ground black pepper

½ teaspoon crushed red-pepper flakes

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

3 tablespoons vegetable oil

3 tomatoes, thickly sliced

12 ounces fresh mozzarella, thickly sliced

½ cup basil leaves, roughly torn

Extra-virgin olive oil, as needed

Flaky sea salt and freshly ground black pepper

1. In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

2. Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

3. In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

4. When the oil is hot, scoop ¼-cup portions of batter into the skillet. You&rsquoll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

5. When the fritters are cooked, transfer to the prepared baking sheet. Continue until you&rsquove used all the batter.

6. To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.