Crispy Thai Basil Corn Pancakes (Easy Summer Recipe)
every year, without fail, i end up obsessing over a new kind of veggie pancake — something simple to whip up, packed with seasonal vegetables, pan-fried to golden brown perfection. last summer it was zucchini-corn squash blossom pancakes. the year before that? shrimp and chive mini pancakes, which i made on repeat for weeks.
i think these corn and thai basil fritters might be *the ones* for this summer. they’re lightly crisp on the outside, sweet and herby on the inside, and especially good with a dunk in sweet chili sauce
i used:
- 1¼ cups corn kernels (from 2 small or 1 large ear of corn)
- ⅓ cup all-purpose flour
- 2 tbsp cornstarch
- 1 egg
- 2–3 tbsp cold water (or soda water for extra crispiness!)
- greens of 1 scallion, thinly sliced
- 1 tbsp thai basil, finely chopped
- 1 tsp fish sauce
- pinch of salt
- neutral oil for cooking
- to serve: sweet chili dipping sauce, i like grama’s!
to make thai basil corn pancakes:
- in a large bowl, add the flour, cornstarch, egg, corn, scallions, thai basil, fish sauce, and salt
- add 2 tbsp water and mix until the batter comes together — the batter should hold together but shouldn’t be runny. add more water as needed
- heat a thin layer of neutral oil in a nonstick or well-seasoned skillet over medium heat
- scoop the batter into the pan (~2tbsp) and flatten slightly with the back of a spoon. cook for 3–4 minutes per side until golden brown. important note! if any strangler corn kernels get lift in the pan, pick them up and remove them from the pan as they will ‘pop’
- place on a paper towel-lined plate to drain excess oil
- serve with sweet chili sauce or alternate preferred sauce