Corn Fritters

I have fond memories of fritters from my childhood, but they seem to have gone out of fashion lately. This is a shame as they are very versatile, and also cheap and easy to make. This recipe is for corn fritters, but you can use almost any vegetable and a variety of fruits too to make a delicious lunchtime treat.

Ingredients

1 cup of self raising flour
1/2 cup or milk
2 eggs
Salt, pepper
1 large can of creamed corn
1 large can of corn kernels

Method

Put the flour in a bowl and season with a little salt and pepper. Whisk the milk and eggs together in a separate bowl and then add to the flour, along with the drained corn kernels and the creamed corn. The trick now is to not mix it too vigorously or for too long – just ‘fold’ the mixture. If you mix too much, the texture of the final product can change and go a little rubbery. As soon as it looks like nearly all the flour is incorporated stop mixing.

Heat up a frypan on a medium heat, add some spray oil and place a large spoonful into the pan. Repeat. When the fritters start getting bubbles in them and they look a bit dry at the edges, flip them over. They are done when you press a finger into them gently and they bounce back (a bit like testing a cake!).

Fritters are quite good as a snack, but today we enjoyed them as a lunch with a rasher of bacon and some seasoned tomato drizzled with balsamic vinegar and coriander. They are also delicious hot or cold, and are great for a picnic. This recipe makes about 20 fritters and you can store the leftovers in the fridge for a few days.

Instead of using corn, you could substitute most cooked vegetables, and fruit fritters are beautiful too – think sliced apple, banana, nectarines etc.

Enjoy!