- 2 x 420g cans of corn kernels
(not creamed corn)
- ½ cup milk
- 2 eggs
- 1 cup self-raising flour
- ½ cup grated cheddar cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon chilli powder (optional)
- 1 small onion, finely chopped (optional)
- 1 handful of fresh herbs, chopped (optional)
- Cooking oil
Note: If you only have plain flour, that’s OK. The fritters won’t puff up as much, but they’ll still be yummy!
For more flavour, add:
1 carrot or zucchini, grated
Cheddar cheese can be replaced with:
½ cup feta cheese, crumbled
Sweet chilli sauce or spicy tomato sauce
Let’s get cooking
In a big bowl, break open the eggs. Add the milk, salt, pepper and chilli powder and whisk until everything is mixed well.
Drain the water out of the cans of corn. Add the corn
and the cheese to the egg mixture and mix well.
If you are using any of the optional ingredients (onion, herbs, carrot or zucchini), add them to the mixture.
Gradually add the self-raising flour and mix through.
If the mixture is too stiff, add a little more milk.
Heat about 2 tablespoons cooking oil in a frying pan
(use enough to cover the base of the pan with a thin layer oil).
When the oil is hot, drop large spoonfuls of mixture
into the pan. When the fritters have browned on one side (3-4 minutes), flip them and cook until the other side is also golden brown.
Remove from the frying pan. Before you cook the rest of the fritters, add some more oil to the base of the frying pan.