420 g canned corn kernels, drained
½ small red onion, finely chopped
¼ cup sundried tomato mayonnaise, plus extra to serve
1 Tbsp finely chopped fresh basil
1 egg, lightly beaten
⅓ cup grated tasty cheese
⅓ cup self-raising flour
salt and pepper, to taste
¼ cup olive oil
fresh basil, to serve
- To make fritters, combine corn, onion, mayonnaise and basil in a large bowl. Add egg, cheese and flour. Season with salt and pepper. Stir until combined.
- Heat half the oil in a large, non-stick frying pan over a medium heat. Add ¼ cup corn mixture. Using the back of a spoon, press down gently to shape into a round. Repeat to make another three fritters.
- Cook for about 2 to 3 minutes on each side, or until golden brown. Drain on absorbent kitchen paper. Repeat with remaining oil and corn mixture
- Serve warm fritters with extra mayonnaise. Garnish with basil leaves.