Whether you're going to a barbecue or getting together with friends at home, these Basil and Corn Fritters are the perfect side for any summertime celebration.
Are Corn Fritters and Hushpuppies the Same thing?
What makes these Basil and Corn Fritters so irresistible are the fact that they are made from fresh corn, cut off the cob. Hushpuppies, although also delicious, are a fried cornmeal batter (similar to the batter on a corndog). This recipe uses only a few ingredients and highlights the sweetness of the fresh corn. Basil and corn are a perfect combination, but feel free also to switch it up with jalapeños for a spicy kick alternative.
What to eat Basil and Corn Fritters with
Think of this dish as the perfect summer companion food. I love it with this Tomatoes with Breadcrumb Salsa recipe, because corn and tomatoes just can't go wrong together. But also, try it in combination with Potato Salad or this recipe for Natalie's Ancient Grain Salad. Bring to a potluck and watch them disappear!
Important Tips for Cooking Basil and Corn Fritters
I must admit that there are 3 irreplaceable items in my kitchen for whenever I am frying food.
The other things that are important when making these fritters:
- Always use fresh corn, it makes all the difference
- Don't overmix the flour and the liquid or it will become gummy and make the fritters chewy. Only mix enough to combine the ingredients.
- To test the oil temperature without a thermometer, take a small drop of water (a DROP) on your finger and flick it in the oil. If it starts to crackle, the oil is ready. Do not let the oil smoke. Adjust your flame as necessary.
- Use the grease splatter screen. Fresh ingredients like corn sometime pop when fried. You don't want that hot oil popping on your skin by accident. The screen will keep everything hot in the skillet.
Watch this video to see how I make the Basil and Corn Fritters.
Best Basil and Corn Fritters
- Cut the corn off of the cobs and place the kernels in a bowl
- Chop the basil and add to the bowl of corn and set aside
- Place a cast iron skillet with the oil over medium heat on the stovetop. Depending on the size of your skillet you may need more or less oil. You want the oil to be 1" from the top of the skillet because it will expand and rise as it heats up.
- In a medium mixing bowl, place the flour, salt, sugar, and baking powder. Whisk together to combine.
- Combine the JUST egg, melted butter, and oatmilk and then slowly pour the mixture into the flour mix, whisking to combine as you go. When you are done, it will look like a very thick pancake batter.
- Add the corn and basil and stir with a spoon to incorporate.
- The oil should be hot enough by the time you mix your batter. A thermometer should read 350f. If you do not have a thermometer, take one DROP of water on your fingertip and flick it into the oil. If it crackles right away, it's ready. If your oil smokes, it is too hot.
- Using a soup spoon, scoop and drop the batter into the oil. Continue until you can't fit any more fritters. Cover with the grease splash guard and let cook until golden brown (about 1 ½ minutes). Flip over and cook the other side.
- When both sides are a golden brown, remove with a slotted spoon and drain on paper towels. Repeat the process until all of your fritters are complete.
- Serve warm