Corn Fritters with Parmesan and Basil

Time: 20 min.
Complexity: easily
Servings: 4

These pancakes are made with fresh corn, which imbues them with juiciness and summer flavors. Some of the corn kernels are cut from the cob and ground in a blender, while the rest is added to the batter as whole kernels, which add a delicious texture to the pancakes. Add grated Parmesan and fresh basil. The pancakes are delicious, chewy, and full of flavor. Serve them hot with sour cream or other toppings of your choice.

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Recipe:

Cut the kernels from 2 ears of corn. Pulse half the corn and 1 raw egg in a food processor; transfer to a bowl. Stir in the remaining corn, 1/4 cup each flour, grated Parmesan cheese, chopped basil, 1 tablespoon cornstarch, 1/2 teaspoon coarse salt, and a few grinds of black pepper. Spoon into a greased skillet and cook until golden brown, 3 to 4 minutes per side.