Corn Fritters
This recipe is a family favourite and something that my mum has been making for as long as I can remember!
There would also be many arguments over who gets to eat the most when we were kids… that is how good they are!
These days, this recipe is something I can literally eat for breakfast lunch or dinner. For breakfast, they are super yummy served with a poached egg and some bacon, or for lunch served with some guac. If I’m making them for dinner, I’ll add some carrot and zucchini to make them a bit more filling and then serve with a side salad. They are so versatile!
I can guarantee your whole family will love them, just as my family does!
Let me know if you love them below, and whether you try them for breakfast, lunch or dinner!
Prep Time: 10min
Cooking Time: 20min
Serves: 4 (about 8-12 fritters)
Ingredients:
1 cup plain flour sifted
2 eggs
1 cup FC milk
2 cups frozen corn kernels
1/2 cup grated spring onions
1 TBS onion salt (or normal salt)
1/2 cup grated cheese - I like a mix of cheddar & mozzarella
Vegetable oil for frying
Method:
Sift flour into a bowl
In another bowl, mix the milk and eggs and then pour into the flour and whisk until a batter forms
Run the corn under hot water in a colander to defrost and then dry with a paper towel
Add corn, cheese, spring onions and salt into the batter and stir until combined
In a frying pan, cover the base with vegetable oil and heat to a medium/high heat
Add the fritters into the pan using a tablespoon and then spread into a circle about the size of your palm
Fry for about 2-3 minutes each side until golden brown, if they are browning too quickly turn down the heat
Repeat until you’ve cooked all the fritters
Top with sea salt flakes when they have been cooked
Serve and enjoy!
