Sweet Corn Cauliflower Fritters

2 eggs
2 tablespoons milk
½ teaspoon salt
½ teaspoon pepper
1/4 cup white whole wheat flour (or flour of your choice)
1/4 cup cornmeal

1 can Libby’s Whole Kernel Sweet Corn, drained
2 cups cauliflower rice, gently steamed
1 small shallot, minced
2 scallions, chopped
¼ cup chopped fresh basil, chopped (or 1 tablespoon dried basil leaves)
1-2 tablespoons olive oil

In a small bowl, whisk together eggs, milk, salt and pepper. Stir in flour and cornmeal.

Mix in the corn, cauliflower, shallot, scallions, and basil. Chill for 5-10 minutes to thicken.

Heat olive oil in a nonstick pack over medium-high heat. Drop ¼ cup of batter into the pan. Cook both sides until golden brown.

Remove fritters from pan and place on a paper towel. Repeat with the remaining batter. Serve warm.

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