Skillet Corn Fritters with Grilled tomato Toppers

Prep 10 min, Cook 20 min

Skillet Corn Fritters with Grilled tomato Toppers

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  • Prep Time


  • Total Time


  • Servings



  • cups Grilled Creamed Corn

  • ½

    cup finely chopped red onion

  • cup breadcrumbs

  • 2

    eggs, beaten

  • 1

    teaspoon baking powder

  • Salt and pepper

  • ¼

    cup vegetable oil

  • 2

    tomatoes, cut into 8 slices

  • 2

    tablespoons thinly sliced basil


1.Preheat a grill to medium. In a large bowl, combine the creamed corn, onion, breadcrumbs, eggs, baking powder, 1 teaspoon salt and 1/2 teaspoon pepper. 2.Position a large cast-iron skillet over the grate. Add 1 1/2 tablespoons oil and heat until hot. Working in batches, drop 1/4 cupfuls of the batter onto the skillet, leaving an inch in between. Cover and cook, turning once and pressing gently to flatten, until browned and cooked through, about 8 minutes. Drain on paper towels. Repeat with another 1 1/2 tablespoons oil and the remaining batter. 3.Increase the heat to high. Brush the tomato slices with the remaining 1 tablespoon oil and season with salt and pepper. Arrange on the grate in a single layer and grill, turning once, until grill marks appear, about 3 minutes. 4.Transfer the corn fritters to a platter and top with the tomato slices and basil.


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