Corn & Basil Cakes

Name: Corn & Basil Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 Cakes, 5 serving(s)
Ingredients: 1/2 cup white whole wheat flour or 1/2 cup flour; 1/2 cup milk; 2 eggs; 2 tablespoons canola oil, divided; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper, freshly ground; 2 cups corn, fresh or 2 cups corn, frozen; 1/2 cup fresh basil, chopped

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Recipe by Katzen

A delicious way to use the fresh corn of summer - and fresh basil, too! This recipe was found online on Eating Well.

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READY IN: 30mins

SERVES: 5

YIELD: 10 Cakes

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup white whole wheat flour or 1/2 cup flour
¹⁄₂

cup milk
2

eggs
2

tablespoons canola oil, divided
¹⁄₂

teaspoon baking powder
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper, freshly ground
2

cups corn, fresh or 2 cups corn, frozen
¹⁄₂

cup fresh basil, chopped

DIRECTIONS

Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. 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 the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

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