Sweetcorn
fritters are always a firm favourite - easy to make, budget-friendly and very
tasty!
Basic Batter:
1 cup of flour
1 tsp baking powder
½ cup of milk
2 eggs beaten
Medium can (around 400 grams or 14 oz or 2 cups) of creamed corn
½ tsp of salt
Good shake of ground black pepper
Mix all the above ingredients together.
You can add as many or as few of the items below as you like. We added them all on this occasion.
1 tsp curry powder (or just turmeric if you prefer)
1 medium red onion, diced
3 tbsp fresh parsley, finely diced (or use fresh chives or dried mixed herbs or similar)
3 rashers of bacon, chopped (or ham or salami are good too)
1 tsp red pepper flakes
2 gloves of garlic, crushed and finely chopped
100 grams (3.5 oz) of crumbled or chopped feta
Method
Heat pan or wok and shallow fry in spoonfuls in rice bran oil or olive oil on both sides until nicely browned. Make them as big or small as you like. Personally I like to fry on a lower heat as I think most things turn out better that way. Flatten when you turn them if necessary.
Serve with your favourite sauce. We used sweet chilli. Sweet chilli sauce mixed with sour cream is extra nice. Mango chutney, plum sauce or tomato relish are also excellent choices.
These are nice hot or cold. We like them served with some slices of cucumber and tomato.
They’re also wonderful to put in homemade burgers. They are especially nice in a burger with a chicken pattie. Andrew likes them in a sandwich with some nice chutney and cold meat like chicken or ham. Great for the lunchbox too!
Below : The fritters having just gone into the pan. I flatten them a bit when I turn them.
Basic Batter:
1 cup of flour
1 tsp baking powder
½ cup of milk
2 eggs beaten
Medium can (around 400 grams or 14 oz or 2 cups) of creamed corn
½ tsp of salt
Good shake of ground black pepper
Mix all the above ingredients together.
You can add as many or as few of the items below as you like. We added them all on this occasion.
1 tsp curry powder (or just turmeric if you prefer)
1 medium red onion, diced
3 tbsp fresh parsley, finely diced (or use fresh chives or dried mixed herbs or similar)
3 rashers of bacon, chopped (or ham or salami are good too)
1 tsp red pepper flakes
2 gloves of garlic, crushed and finely chopped
100 grams (3.5 oz) of crumbled or chopped feta
Method
Heat pan or wok and shallow fry in spoonfuls in rice bran oil or olive oil on both sides until nicely browned. Make them as big or small as you like. Personally I like to fry on a lower heat as I think most things turn out better that way. Flatten when you turn them if necessary.
Serve with your favourite sauce. We used sweet chilli. Sweet chilli sauce mixed with sour cream is extra nice. Mango chutney, plum sauce or tomato relish are also excellent choices.
These are nice hot or cold. We like them served with some slices of cucumber and tomato.
They’re also wonderful to put in homemade burgers. They are especially nice in a burger with a chicken pattie. Andrew likes them in a sandwich with some nice chutney and cold meat like chicken or ham. Great for the lunchbox too!
Below : The fritters having just gone into the pan. I flatten them a bit when I turn them.
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