| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 ears corn, shucked
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup grated parmesan
- 1/4 cup chopped basil
- 1 tablespoon cornstarch
- Kosher salt and freshly ground black pepper
- Vegetable oil, for coating
Instructions
- Cut the kernels off the corn. Pulse half the corn with the egg in a food processor; transfer to a medium bowl. Mix in the remaining corn, the flour, parmesan, basil, cornstarch, 1/2 teaspoon salt and some pepper. Coat a large skillet with oil and heat over medium heat. Cook spoonfuls until golden, 3 to 4 minutes per side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 145 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 53 mg |
| Sodium | 199 mg |
Reviews
It was ok. I wish it was a little sweeter?
I
E
I would add crab and chives…. Cook in good Bacon fat…..
It was good but I think I’ll use more cheese next time! And maybe a dipping sauce!
These were delicious. The only change I would make is to add jalapeños instead of the basil. They’re also great if made with canned corn.
These were so great and they froze well to have later!
These are so delicious!! I added shredded and drained zucchini, yummy!
This was a really yummy corn fritter! I loved the basil, parmesan and how you creamed 1/2 the corn. Great texture and flavor.
Love it! Made the recipe as is.