Use up the season's juicy, sun-ripened peaches in this corn fritter recipe filled with gooey Halloumi cheese and sweet onions. These fritters are decadent and slightly sweet, and homegrown herbs add a fresh taste. The addition of prosciutto makes this recipe feel fancy with little effort. —Chainey Kuykendall, Richmond, Virginia
Peachy Keen Halloumi Fritters
Ingredients
- 1-1/4 cups cornmeal
- 2 tablespoons minced fresh basil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg plus 1 large egg white, room temperature
- 3/4 cup 2% milk
- 2 tablespoons honey
- 1 cup finely chopped sweet onion
- 1/2 cup diced Halloumi cheese
- Oil for deep-fat frying
- 1 medium peach, chopped
- 4 thin slices prosciutto, cut into thin strips
Directions
- In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, egg white, milk and honey until blended. Add to dry ingredients, stirring just until moistened. Fold in onion and cheese; let stand 10 minutes.
- In an electric skillet or deep fryer, heat oil to 375°. Stir batter. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. (Keep cooked fritters warm on a baking sheet in a 200° oven until all fritters are made.)
- Serve fritters with chopped peach and prosciutto; sprinkle with additional pepper.
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