Tasty Planner - Recipe - Corn Pancakes With Eggs by Danberkman

Instructions

In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the vegetables and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add half of the corn and cook, stirring, for 1 minute. Scrape the mixture onto a bowl and let cool until almost room temperature.

Put remaining half of the corn in a blender or food processor. Process until it is smooth (it will be less smooth if you use a food processor). Add the egg and milk; puree until smooth.

In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernel and broccoli mixture and the shredded basil.. Mixture will be thick. Wipe out the skillet and add the remaining 3 Tablespoons oil to it. When it’s hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.