Corn Fritters with Pesto


100g Genoese Fresh Basil PESTO
2 eggs
½ cup milk
1 cup self raising flour
1 can corn kernels, drained
1 can creamed corn
1 spring onion, finely chopped
Olive oil for cooling
Suggested garnish: coriander, sliced red capsicum, sour cream, parsley ….


Whisk eggs with milk then stir in pesto.
Add four and continue to whisk to a smooth consistency. Add remaining ingredients.
Heat oil in pan, add mixture by the tablespoon and cook 1-2 mins, flip over and finish cooking.
Serve stacked in 3, with red capsicum and other garnishes layered in between.
Add a dollop of sour cream.

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