Step 2

In a large bowl, toss the scallions, corn, parsley, basil, salt, pepper and red-pepper flakes. Add the flour and baking powder, and toss until the mixture is well combined.

Step 3

Add the eggs and half-and-half and then mix with a spatula until a thick batter forms. Fold in the mozzarella and Parmesan.

Step 4

In a large skillet over medium heat, heat the vegetable oil. While it heats, line a baking sheet with paper towels.

Step 5

When the oil is hot, scoop ¼-cup portions of batter into the skillet. You'll need to work in batches, cooking just a few at a time. Cook until golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 to 3 minutes more.

Step 6

When the fritters are cooked, transfer to the prepared baking sheet. Continue until you've used all the batter.

Step 7

To assemble, arrange the corn fritters, tomatoes, peaches and mozzarella slices on a large platter. Sprinkle basil evenly over the top. Garnish with a generous drizzle of olive oil, flaky salt and freshly ground black pepper.