Corn and Basil Fritters

 In Easy, Recipes, Side Dish

My friend, Cassie, of Cook It Real Good, made fritters all summer. She would have them for lunch or dinner and she inspired me to make my own version.

These fritters are super easy and make a simple side dish or a light meal. I like to make them for an easy lunch. They are golden on the outside and soft and fluffy on the inside. The fresh basil is what takes these simple fritters form okay to something you will crave.

You can make these with frozen corn or use the kernels from leftover corn on the cob. Either way, you  will want to warm the corn slightly in the microwave before mixing the batter. The corn does not need to be hot, but you don’t want it frozen or super cold.

Corn and Basil Fritters

Corn and Basil Fritters

Yield: 8
Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 16 minutes

These fritters are super easy and make a simple side dish or a light meal. I like to make them for an easy lunch. They are golden on the outside and soft and fluffy on the inside. The fresh basil is what takes these simple fritters form okay to something you will crave.

Ingredients

  • 2 Cups Corn Kernels
  • 1/2 Cup Chopped Onion
  • 2 Tablespoons chopped Fresh Basil
  • 3/4 Cup White Whole Wheat Flour 
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 Egg
  • 3/4 Cup Milk
  • 3 Tablespoons Avocado Oil

Instructions

In a small bowl, heat the corn in the microwave until no longer cool to the touch. It takes about 2 minutes in my microwave for frozen corn. In a medium mixing bowl, mix corn, onion, basil, flour, baking powder and salt. Mix to combine. In a measuring cup, mix the milk and beaten egg. Add the milk mixture to the corn mixture and mix to combine.

Meanwhile, heat the avocado or vegetable oil a large nonstick skillet over medium-high heat. You want the oil to be very hot. Add 1/3 cup of the batter to the hot oil. If it sizzles you know the oil is hot enough. I like to make 3-4 fritters at a time. Cook on one side for 2-3 minutes. Flip and cook for another 2-3 minutes. Repeat until all the batter is cooked. You may need to add a little more oil to the pan for the second or third batches. Makes 7-8 fritters. Serve immediately.

Notes

You can make these with frozen corn or use the kernels from leftover corn on the cob. Either way, you  will want to warm the corn slightly in the microwave before mixing the batter. The corn does not need to be hot, but you don't want it frozen or super cold.

I have tested the recipe with whole milk and almond milk if you want a diary-free fritter.

I prefer white whole wheat flour but all purpose flour works well.

Dried basil does not work well for these fritters.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 185mgCarbohydrates: 19gFiber: 2gSugar: 2gProtein: 5g

Nutrition information is provided as a courtesy and may not be completely accurate.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

 

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