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1 cup all-purpose flour
1 egg
1 cup skim milk
1/4 tsp. salt
Kernels from 4 ears corn
1/4 cup chopped fresh basil
Vegetable oil
Sea salt
Whisk together flour, egg, milk and 1/4 teaspoon salt in a small bowl or 4-cup measuring cup. Stir in corn and basil.
Heat a large skillet over medium-high heat. Add a film of oil and heat
the oil. Drop batter by tablespoons into the hot skillet. Do not crowd.
Sprinkle with sea salt, if desired. Cook for about 1 minute, until bottoms of fritters are golden brown. Turn and cook about 1 minute longer. Drain on paper towels. Continue with remaining batter. Makes about 4 dozen.
1 egg
1 cup skim milk
1/4 tsp. salt
Kernels from 4 ears corn
1/4 cup chopped fresh basil
Vegetable oil
Sea salt
Whisk together flour, egg, milk and 1/4 teaspoon salt in a small bowl or 4-cup measuring cup. Stir in corn and basil.
Heat a large skillet over medium-high heat. Add a film of oil and heat
the oil. Drop batter by tablespoons into the hot skillet. Do not crowd.
Sprinkle with sea salt, if desired. Cook for about 1 minute, until bottoms of fritters are golden brown. Turn and cook about 1 minute longer. Drain on paper towels. Continue with remaining batter. Makes about 4 dozen.
