Cheesy corn fritters made better with basil. The perfect summer side dish.
Slice the kernels off the corn and then reverse your knife and press out the milk.
In a medium bowl, mix the corn (and its milk) with the eggs, scallions, herbs, cheese, flour, chili powder, and garlic powder until combined. Season with salt and pepper.
Melt enough butter to cover the bottom of a frying pan generously. Divide the batter roughly into 8 portions and drop into the skillet. (I fried 2 at a time so they didn’t get crowded.) Fry over medium heat until golden, approximately 2-3 minutes. Using a wide spatula, turn them over and fry the other side until golden.
Remove from pan and place fritters on a plate or platter and serve immediately.
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These were delicious, and super easy to make! I had to use some frozen corn because my fresh corn was going bad, so I added a little cream as well, and it worked out just fine. Yummy!
We tried these last night and they were very good. We will be trying them again with grilled shrimp and bacon on top.
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