Welcome to a recipe that's as versatile as it is delicious: Corn Fritters with Pesto! These savory, golden pancakes are a fantastic way to enjoy a quick and satisfying meal. Infused with the aromatic and rich flavor of pesto, they bring a touch of Italian sunshine to a beloved comfort food. Being naturally gluten-free, they are a wonderful option for everyone. Whether you serve them for breakfast, as a side dish, or as a clever substitute for bread, these fritters are sure to become a new favorite in your kitchen.
Corn fritters with pesto.
Ingredients for Corn Fritters with Pesto
- 200 g cornmeal or corn grits
- 2 large chicken eggs
- 15 g olive oil
- 40 g pesto
- 150 ml milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground turmeric
- salt, vegetable oil for frying
How to Make Corn Fritters with Pesto
Measuring cornmeal and mixing it with baking powder.
Breaking large chicken eggs into a bowl.
Pouring in olive oil.
Measure out the cornmeal and mix it with the baking powder. You can easily make your own cornmeal from corn grits at home if you have a coffee grinder. Just pour the grits into the coffee grinder in small batches and grind them into a fine powder.
Crack the large chicken eggs into a bowl.
Pour in the olive oil. You can use extra virgin olive oil for the batter, but you should use refined oil for frying.
Adding pesto sauce.
Add the pesto sauce. The classic pesto recipe includes green basil, pine nuts, Parmesan cheese, and olive oil. Lemon juice and garlic can be added to taste. Pesto isn’t only made according to the traditional recipe. You can blend any savory herbs with nuts, cheese, and oil. The nuts don’t have to be pine nuts; use whatever you have on hand, and it will always turn out delicious.
Pouring in cold milk.
Frying for 4-5 minutes on one side.
Frying for another 4 minutes on the other side.
Pour in the cold milk. Salt to taste. Add the ground turmeric, which will give the batter a yellow color. Mix the batter thoroughly. Let it rest for 10-15 minutes at room temperature.
Heat a frying pan until very hot. Pour in a couple of tablespoons of refined vegetable oil for frying. Spoon the batter into the hot oil using a tablespoon. Reduce the heat slightly and cover the pan with a lid. Fry for 4-5 minutes on one side.
Flip the corn fritters and fry on the other side for another 4 minutes.
Removing the cooked fritters from the pan onto paper towels.
Remove the cooked fritters from the pan and place them on paper towels. Serve hot or warm. We eat cooled corn fritters instead of bread; they are also delicious, like corn flatbreads.
And there you have it – perfectly golden and flavorful corn fritters ready to be enjoyed! We love serving them warm, perhaps with a dollop of sour cream or Greek yogurt for a creamy contrast. They also pair wonderfully with a fresh salad or a hearty bowl of soup. Don't be afraid to experiment with your favorite pesto variations or even add some corn kernels to the batter for extra texture. We hope this simple recipe brings warmth and deliciousness to your table. Enjoy!
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