Crispy Corn Fritters with Tomato Jam, Whipped Herb Goat Cheese, & Crispy Pancetta

Recipe created by 2016 Glorious Bites Semi-finalist: Christina Schurr

This glorious appetizer from Christina Shurr, one of our Washington, D.C. Glorious Bites 2016 Semi-Finalists, pairs perfectly with our Sonoma Brut sparkling wine. The tomato jam and whipped herb goat cheese are the perfect balance of creamy and tangy. The citrus and pear notes in this wine complement the bright flavors of tomato jam and the crispy texture of the corn fritters in the dish.



Crispy corn fritters

¼ cup all-purpose flour

¼ cup masa harina (fine yellow cornmeal)

1 teaspoon sugar

½ teaspoon baking powder

¼ teaspoon coarse kosher salt

⅛ teaspoon freshly ground black pepper

1 ½ cups corn kernels, fresh

1 large egg

3 fluid ounces heavy cream

3-4 tablespoons canola oil (for frying)


Tomato jam:

2 cups cherry tomatoes, halved

2 tablespoons water


Whipped Herb Goat Cheese:

⅔ cup goat cheese, room temperature

2 tablespoons heavy cream

¼ teaspoon thyme, dried

¼ teaspoon oregano, dried

¼ teaspoon tarragon, dried

¼ teaspoon freshly ground black pepper


Crispy pancetta:

1 cup pancetta, finely diced



16-32 small basil leaves (use one or two per fritter, depending on size of the leaves)




Crispy corn fritters:

  1. Combine all dry ingredients, then add corn and mix together.
  2. Add egg and heavy cream; mix thoroughly.
  3. Heat half of the oil in a skillet, then drop heaping teaspoons of batter into pan, leaving at least ¼” of space in between.
  4. Cook for one minute over medium heat, then flip and cook for an additional minute.
  5. Remove from pan and drain on a plate or tray lined with paper towels.
  6. Repeat with remaining oil / batter.


Tomato jam:

  1. In a small pot over medium heat, combine the cherry tomatoes and water.
  2. Cook, stirring often, until tomatoes become completely soft and the consistency of jam.


Whipped Herb Goat Cheese:

  1. Whip the goat cheese with heavy cream until lightened.
  2. Add herbs and pepper, whisk until combined.


Crispy pancetta:

  1. Heat a nonstick skillet over medium heat; add pancetta and cook until crispy.
  2. Remove from pan and drain on a tray or plate lined with paper towels.


To assemble:

  1. Spoon a bit of tomato jam onto each corn fritter.
  2. Transfer goat cheese mixture to a piping bag fitted with a star tip.
  3. Pipe a swirl of goat cheese filling on top of tomato jam.
  4. Sprinkle with crispy pancetta.
  5. Place 1 or 2 basil leaves (depending on size of leaves) on top of the goat cheese.

Makes 16 servings.

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