Corn fritter Caprese Stacks

There are few things delicious as a crisp, golden corn fritter but stacked with ripe tomatoes, creamy mozzarella and fresh basil it’s the perfect easy lunch or vegetarian brunch dish.

Corn fritter Caprese Stacks


  • Corn fritters. I used this corn fritter recipe. My bacon corn fritters or zucchini corn fritters will also work well.
  • Tomatoes. Any ripe tomatoes will be delicious.
  • Fresh mozzarella. I used Fior di Latte mozzarella but buffalo mozzarella can be substituted.
  • Fresh basil. 
  • Salt and black pepper.
  • Fresh lemon juice.

How to make corn fritter caprese stacks

Make the batter according to recipe instructions. Heat a splash of oil in a large pan set over medium-high heat then cook spoonfuls of the batter for 1-2 minutes per side until golden brown and crisp on both sides. Remove from the pan and drain on paper towels.

Slice the tomatoes and mozzarella with a sharp knife. To serve, place a corn fritter on a serving plate then top with a few slices of tomato. Season the tomatoes generously with salt and pepper then add a few slices of mozzarella. Season with salt and add a squeeze of fresh lemon juice. Add basil leaves then top with another corn fritter and serve.

Can I make this ahead?

The corn fritters can be made and kept in an airtight container for up to 3 days in the fridge. Reheat in the air fryer to make sure they are crisp before serving.

Crispy golden corn fritters

Fritter recipes

  1. Cheesy zucchini fritters with garlic yogurt dip 
  2. Onion and feta fritters with sweet chilli soy dipping sauce 
Caprese corn fritter stacks

Corn fritter Caprese stacks

There are few things as delicious as a golden corn fritter but stacked with tomatoes, mozzarella and fresh basil it's the perfect easy lunch.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch, Lunch
Cuisine: American
Keyword: corn fritters
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 292kcal
Author: Alida Ryder
Servings: 8


For the corn fritters

  • 2 cups corn
  • 400 g (14oz) can creamed corn
  • 2 eggs
  • cups grated mature cheddar
  • ½ tsp smoked paprika
  • 1 tsp salt
  • cups flour
  • 1 tsp baking powder
  • ½ cup milk

for the Caprese stacks

  • 2 tomatoes sliced
  • 150 g (5oz) fresh mozzarella sliced
  • handful fresh basil
  • juice of ½ lemon
  • salt and pepper to taste


  • In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
  • Sift in the flour and baking powder and mix well.
  • Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)
  • Heat a large frying pan and add some oil.
  • Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some paper towel to drain.
  • To assemble the Caprese stacks, layer the corn fritters with sliced tomato, mozzarella and fresh basil.
  • Season with fresh lemon juice, salt and pepper and serve.


Calories: 292kcal | Carbohydrates: 29g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 77mg | Sodium: 572mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 849IU | Vitamin C: 6mg | Calcium: 301mg | Iron: 2mg

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