Fresh corn and basil from the garden make this a delicious appetizer. Enjoy!
- ½ cup all-purpose flour
- ½ cup whole milk
- 2 large eggs
- 2 Tbsp. canola oil, divided
- ½ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. freshly ground pepper
- 2 cups fresh corn kernels (about 2 large ears) or frozen (thawed)
- ½ cup chopped basil
- Whisk flour, milk, eggs, 1 Tbsp. oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
- Brush a nonstick skillet lightly with the remaining oil; heat over medium heat until hot (but not smoking). Cook 2 cakes at a time, using ¼ cup batter for each. Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick.
- Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with remaining oil and batter, making ten cakes total. Reduce the heat as necessary to prevent burning.
- Serving Size: 10