Corn Fritters & Cucumber, Tomato and Mozzarella Salad

Corn Fritters

4 ears of corn (3 cups corn kernels, you can also use frozen or canned)

1 cup all-purpose flour, whole wheat or another flour like spelt or buckwheat

1 teaspoon baking powder

salt and pepper

2 large eggs, lightly beaten

3/4 cup milk or plain yogurt

Vegetable oil, for frying

Sliced scallions, for serving

In a large bowl, stir together the corn kernels, flour, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stir in the eggs and milk until the batter is well-combined.

Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.

Cucumber, Tomato and Mozzarella Salad

2 small cucumbers or 1/2 large one

1 1/2 cups of cherry tomatoes

1 large ball of fresh mozzarella

3 tablespoons olive oil

salt and pepper

1/4 lemon juice or 2 tablespoons balsamic vinegar

1 tablespoon pesto or handful of basil leaves

Cube the vegetables, and the cheese and place in a large bowl. Season with salt and pepper and pour oil and lemon juice or vinegar onto the veggies. Add the peso or basil leaves, and stir with a spoon. serve immediately or stir in the fridge for a few hours.