Community recipe
Golden Chicken-Corn Fritters with Peach-Tomato Spoon Salsa
Crisp-edged, tender chicken and sweet-corn fritters get a bright, juicy finish from quick peach-tomato salsa and a cool lime-yogurt drizzle. The fritters cook in a thin layer of oil rather than deep-frying, making this an easy weeknight supper with a summery twist. Serve with a simple green salad or extra vegetables if you like.
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Difficulty
- medium
Get ready
Ingredients
- 1 peach, pitted and finely diced
- 1 tomato, finely diced
- 2 scallions, thinly sliced
- 2 tbsp cilantro leaves, chopped
- 1 lime, zested and juiced
- 1 tbsp lime juice
- 1 tsp apple cider vinegar
- 0.75 tsp fine salt
- 1 egg
- 1 lb ground chicken
- 1 cup sweet corn kernel
- 0.5 cup sharp cheddar, shredded
- 0.33 cup all-purpose flour
- 0.25 cup fine cornmeal
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp black pepper, freshly ground
- 2 tbsp neutral oils
- 0.5 cup plain greek yogurt
- 1 tsp honey
- 0.5 tsp lime zest
Make it
Instructions
- 01
Prep the produce and set up
Set a wire rack over a rimmed baking sheet and place it near the stove. Wash and thoroughly dry 1 ripe peach, 1 small ripe tomato, 2 scallions, 2 tbsp fresh cilantro leaves, and 1 lime. Pit and finely dice the peach, finely dice the tomato, thinly slice the scallions, chop the cilantro, and zest the lime before cutting it in half and squeezing out its juice. Keep the peach, tomato, and cilantro together for the salsa; reserve the scallions for the fritter mixture. Set out a large mixing bowl and a wide nonstick or cast-iron skillet. | Why: Dry produce and a ready rack help the salsa stay fresh and the cooked fritters stay crisp.
- 02
Stir together the fresh salsa
In a small bowl, combine the prepared peach, tomato, and cilantro with 1 tbsp lime juice, 1 tsp apple cider vinegar, and ¾ tsp fine salt. Stir gently, taste, and set aside at room temperature while you make the fritters; the fruit should look glossy but still hold its shape. | Why: A brief rest lets the salt draw out just enough juice to make a bright, spoonable topping.
- 03
Mix the fritter batter
In the large bowl, whisk 1 large egg until smooth. Add 1 lb ground chicken, 1 cup sweet corn kernels, ½ cup shredded sharp cheddar, ⅓ cup all-purpose flour, ¼ cup fine cornmeal, 1 tsp garlic powder, 1 tsp smoked paprika, and ½ tsp freshly ground black pepper. Add the reserved scallions and the remaining salt from the measured amount introduced with the salsa. Mix just until evenly combined; the mixture will be thick and slightly sticky. | Why: A gentle mix keeps the fritters tender, while cornmeal and flour help them hold together and brown.
- 04
Pan-fry until golden and safely cooked
Heat the skillet over medium heat for about 2 minutes, then add 2 tbsp neutral oil and swirl to coat. Working in batches so the pan is not crowded, drop in heaping ¼-cup portions of batter and flatten each to about ½ inch thick with the back of a spoon. Fry for 4–5 minutes per side, adjusting the heat as needed so the edges sizzle steadily without scorching. Transfer each batch to the rack and keep warm in a 200°F (95°C) oven while the rest cook. Check the center of the thickest fritter with an instant-read thermometer; it must reach 165°F (74°C), with no pink center. | Why: Moderate heat gives the chicken time to cook through while the outsides turn deeply golden.
- 05
Make the cool drizzle and serve
While the final batch cooks, stir together ½ cup plain Greek yogurt, 1 tsp honey, and ½ tsp lime zest in a small bowl until smooth. Taste the salsa and adjust its balance with a little more of the prepared lime juice if it needs extra brightness. Serve the hot fritters topped with the peach-tomato salsa and a spoonful of yogurt drizzle. | Why: Cool, tangy yogurt balances the crisp, savory fritters and the sweet-tart fruit topping.
