Corn Fritter Caprese with Peaches and Tomatoes
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INGREDIENTS
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1 bunch scallions, thinly sliced
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3 cups fresh corn kernels (from about 4 ears of corn)
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¼ cup chopped fresh parsley
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2 tablespoons chopped fresh basil
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¾ teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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½ teaspoon crushed red-pepper flakes
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1 cup all-purpose flour
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1 teaspoon baking powder
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2 large eggs, whisked
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¼ cup half-and-half
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1 cup shredded mozzarella cheese
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? cup grated Parmesan cheese
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3 tablespoons vegetable oil
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3 tomatoes, thickly sliced
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4 peaches, thickly sliced
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12 ounces fresh mozzarella, thickly sliced
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½ cup basil leaves, roughly torn
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Extra-virgin olive oil, as needed
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Flaky sea salt and freshly ground black pepper
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