Breakfast

Corn fritters

Name: Corn fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2–3 (about 8 fritters)
Cuisine: Australian
Ingredients: 400 g can corn kernels, drained (or 2 cobs, kernels stripped); 75 g (½ cup) self-raising flour; 2 eggs; 60 ml (¼ cup) milk; 2 spring onions, thinly sliced; 50 g feta, crumbled (optional); Salt and pepper; Olive oil, for frying; Avocado, yoghurt or sweet chilli sauce, to serve

Serves 2–3 (about 8 fritters) Prep 10 min Cook 15 min Total 25 min

Ingredients

400 g can corn kernels, drained (or 2 cobs, kernels stripped)
75 g (½ cup) self-raising flour
2 eggs
60 ml (¼ cup) milk
2 spring onions, thinly sliced
50 g feta, crumbled (optional)
Salt and pepper
Olive oil, for frying
Avocado, yoghurt or sweet chilli sauce, to serve

Method

Whisk flour, eggs and milk to a thick batter. Stir in corn, spring onion, feta and seasoning.
Heat a film of oil in a non-stick pan over medium. Drop ¼-cup portions; flatten slightly.
Cook 2–3 minutes a side until golden and cooked through. Drain on paper towel.
Serve with avocado, a dollop of yoghurt or sweet chilli.

Tip: Drain corn well so the batter isn’t watery. Keep heat medium so centres cook before outsides burn.

Source: Taste.com.au