Corn fritters are a great way to eat corn which is in plentiful supply at present. This simple recipe will appeal to children and adults alike and can be dressed up as much as you like or left plain and simple.
There are two versions of cooking this dish, the first is my way – shallow fried in olive oil until golden brown or alternatively, they can be cooked on a flat griddle iron for a softer flavour but equally appealing. If making my version, please be extra careful – corn having a high water content has the tendency to explode in the hot oil – think pop corn and you get the idea. to avoid major injury, keep the oil level low and at a medium temperature and if possible cover partially with a lid or splash guard.
Makes 8 fritter (approximately)
2 cooked corn cobs, cut from cob (can use 350 grams of tinned corn kernels if need be)
1 spring onion (cut finely)
1 garlic clove (minced)
1 small chilli – optional
¼ cup coriander or parsley (chopped roughly)
1 cup plain flour
salt and pepper
a little milk or water if needed
oil for frying
1. Combine corn, spring onion, garlic, chilli and coriander in a bowl.
2. In a second bowl, combine flour, eggs, salt and pepper and mix well to create a thickish batter. If batter is too thick add a little milk or water.
3. Pour vegetable ingredients into batter and mix well.
4. Place a little oil in a heavy based fry pan and heat to a medium temperature. When hot, spoon small discs of corn batter into the pan and cook for approximately 5 minutes until golden brown.
5. Turn fritters over and cook other side also until golden brown. Then remove to absorbent paper and cook remaining batter.
6. Serve warm with a salad and lemon/lime wedges or a dipping sauce if preferred.