These Basil and Corn Fritters are a hit for morning tea or brunch. And they make clever use of homegrown basil, or store-bought is fine too!
They are a great snack on their own or dress these Basil and Corn Fritters up with a salad, bacon and serve with tomato chutney and sour cream for a simple yet very tasty lunch.
Any leftovers make a great kids lunch. Though in our family of four, left-overs is a rarity unless I make a double batch!
Basil and Corn Fritters Recipe
Cooking time: 20 minutes
2 cups of self-raising flour
1 1/2 cups milk
3/4 cup chopped basil leaves (1 cup of leaves before chopping)
15oz (425g) canned corn kernels
1 cup of grated tasty cheese
Salt and pepper to taste
Butter for frying
- In a large bowl, lightly whisk the eggs.
- Stir in the self-raising flour and milk and mix until well combined. The mixture should look like a thick batter.
- Add the corn kernels, chopped basil, grated cheese and salt and pepper and mix.
- In a frying pan on medium heat, add the butter for frying.
- Spoon large dollops of mixture into the pan and cook in batches until golden brown on each side.
Serve and enjoy!
These fritters will keep in the fridge for a few days. Store them in an airtight container to keep them fresh.
Would you like to grow your own basil? Click to read our 7 Tips To Successfully Grow Basil At Home.