Corn Fritters

6 Feb

I reckon it’s not that easy to make nice plump fritters that aren’t too gooey in the middle or oily on the outside. Here’s a good recipe that makes about 15 small (pikelet sized) fritters that will satisfy the needs of a hungover person on a Sunday morning perfectly (with a generous accompaniment of fried bacon) or make an easy light lunch, served with some nice fresh roquette and a dollop each of sour cream and chutney.

You can actually add lots of different things to this recipe, such as sliced spring onions, grated carrot, zucchini or potato, chopped fresh chilli, roasted peppers, leftover roast meat, tuna from a tin (well-drained) or for something a bit fancy – some chopped prawns or smoked trout. You get the idea! If you grate vegetables to add to the batter, make sure you sprinkle the grated veg with a little salt and let stand for a few minutes before squeezing out excess liquid (handfuls at a time).

You’ll need…

2 cobs of corn

1/2 small brown onion, very finely diced

155 grams (half a tin) creamed corn

2 eggs

4 heaped tbsps SR flour

cracked pepper

1-2 tsps finely chopped basil, parsley or coriander

1/2 tsp salt

2 tbsps milk

1/4 cup vegetable oil, approximately (for frying)

Prepare the batter…

Separate the yolks from the whites of the eggs and place them in a medium sized mixing bowl. In another bowl, reserve the whites.

Add all other ingredients to the egg yolks and mix well to combine.

Using an electric beater or a whisk, beat egg whites until stiff peaks form.

Add the whites to the batter and fold through gently until well combined. Do not over-mix. If there are some little lumps of white, don’t worry.

It is preferable to stand the batter in the fridge for a while (ten minutes is long enough).

Heat about half of the oil in a fry pan over medium-high heat and gently drop spoonfuls (about a soup spoonful) of batter into the pan. The oil should bubble around the edges (test the first one before proceeding).








Don’t press them down, turn only once after about a one and a half minutes and cook on the other side for about the same.








Remove to a baking tray lined with paper towel and keep warm in a very low oven until all the batter has been cooked.












2 Responses to “Corn Fritters”

  1. Amberlina February 6, 2011 at 10:00 pm #

    Your food looks & tastes sexy!

    • Claire February 7, 2011 at 8:08 am #

      Oooh aaahh! Thanks Bamby! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: