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| Photography by Ian Wallace |
Serves: 4
Time to prep: 5 minutes
Time to cook: 20 minutes
Ingredients
- 3 cobs corn, husked
- 2 eggs
- 3/4 cup wholemeal self raising flour
- 1/2 cup milk
- Salt & freshly ground black pepper
- 3 tbs oil
- 2 vine ripened tomatoes, cut into 1cm dice
- 1 fuyu fruit, cut into 1cm dice
- 1 red onion, cut into 1cm dice
- 2 tbs olive oil
- 1/2 cup green basil leaves
- 1/2 cup purple basil leaves
Method
- Cut the corn kernels from the cobs using a sharp knife. Place the corn kernels in a mixing bowl with the eggs, wholemeal flour and milk, mix to combine and season with salt & pepper.
- Heat half of the oil in a heavy based fry pan over a moderately low heat. Cook 2 tbs of the corn batter at a time for 1-2 mins each side or until golden and cooked through. Transfer to a plate and continue cooking the remaining batter.
- In a bowl combine the tomatoes, fuyu fruit, onion, olive oil and basi lleaves. Season with salt & pepper and serve with the warm corn pancakes.
