Parmesan-Basil Corn Cakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 145
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 53
- Sodium
- 199
- Total: 20 min
- Active: 20 min
Ingredients
2 ears corn, shucked
1 large egg
1/4 cup all-purpose flour
1/4 cup grated parmesan
1/4 cup chopped basil
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
Vegetable oil, for coating
Directions
- Cut the kernels off the corn. Pulse half the corn with the egg in a food processor; transfer to a medium bowl. Mix in the remaining corn, the flour, parmesan, basil, cornstarch, 1/2 teaspoon salt and some pepper. Coat a large skillet with oil and heat over medium heat. Cook spoonfuls until golden, 3 to 4 minutes per side.