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Author Notes: Delicious little pancakes of corn, jalapeno, fresh basil or coriander. Great with a sour cream or yoghurt dip. —Wendy McPeake
Makes a dozen or so
flour, salt, baking powder, liquid (corn water or milk or cream or combo), egg (optional)
- 2/3 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt or to taste
- 1 egg (optional), beaten lightly
- 1 cup cooked (see below) corn, fresh (best) or frozen
- 1 handful of fresh basil or coriander torn into pieces
- black pepper to taste
- 1 jalapeno pepper, finely diced or other hot pepper or hotpepper sauce
- grape seed oil or other high burning oil
- 3/4 cup liquid -- corn water or milk or cream or combination
sour cream or yoghurt or both, fresh coriander or basil or both, garlic, olive oil, lemon juice, pepper sauce
- 1 cup sour cream or yoghurt or combo
- handful fresh coriander or basil or both
- 1 clove of garlic, crushed and minced
- 2 teaspoons olive oil or to taste
- 1 teaspoon lemon juice or to taste
- Steam or boil corn 4 to 6 minutes. Corn is done when a kernel pops easily out of the cob. Reserve the corn water.
- When cool, slice corn off the cob. Set aside.
- Whisk together flour, salt, and baking powder.
- Add the lightly beaten egg.
- Gradually stir in the liquid (corn water or cream or milk or combo) into the flour mixture until it is not too runny (pancake texture).
- Add the corn, jalapeno or other pepper or hot sauce, and basil or coriander to the flour mixture and combine.
- Heat the oil in frying pan on medium high heat. Drop spoonfuls of the mixture into the hot oil. Flip over as the bottoms brown. Drain on paper towel or newspaper. Hold in a low oven.
- Combine ingredients for the dip and serve with the fritters.
- These can be eaten hot or cold, with or without the dip. They can also be frozen and reheated in non-stick fry pan.