Savory Cheddar Cornmeal Fritters Topped with Warm Tomato Sauté

1. Sauté Vegetables

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the finely chopped red onion and red bell pepper, sautéing for about 3 minutes until they start to soften. Then, add the corn kernels and a pinch of kosher salt and freshly ground pepper, continuing to sauté for another 2 minutes until the corn begins to brown slightly.

2. Prepare Fritter Batter

In a medium bowl, combine ⅔ cup cornmeal, 3 tablespoons all-purpose flour, 1 teaspoon sugar, ⅛ teaspoon cayenne pepper, ⅛ teaspoon baking soda, and ¼ teaspoon kosher salt. In a small bowl, whisk together ½ cup buttermilk and 1 large egg. Then, pour the wet mixture into the dry ingredients, stirring until just combined. Fold in the sautéed vegetables, 1 cup of Cheddar cheese, and 2 tablespoons of minced basil. Be careful not to overmix.

3. Prepare Tomato Sauté

In a clean frying pan, heat another tablespoon of olive oil over medium heat. Add the remaining half of the chopped red onion and sauté for 2 minutes until softened. Toss in the halved grape or cherry tomatoes, a pinch of kosher salt and freshly ground pepper, and ¼ teaspoon cayenne pepper. Cook for another 2 minutes until the tomatoes begin to soften and release their juices.

4. Cook Fritters

Heat a thin film of olive oil in a large frying pan over medium heat. Using a ¼-cup measure, scoop the batter into the pan, cooking the fritters in batches to avoid overcrowding. Cook each fritter for about 2 minutes per side, until they achieve a golden-brown color.

5. Serve

Serve the fritters warm, topped with the sautéed tomato mixture and garnished with small basil leaves.