Corn fritters are delicious any time of the day. Serve for breakfast with a rasher of bacon or your fave eggs, for lunch they're good with a salsa or even a blob of sweet chilli sauce, for dinner - use as a side dish or add a spoon of beef or veggie chilli and some cheese or sour cream.
- 1 heaped cup self-raising flour
- 1 egg
- 400g (14 oz) can whole kernel sweet corn, drained
- 1 cup milk
- 1-2 tbsp chopped chives or spring onion - optional
- salt and pepper
- vegetable oil such as soy or canola for cooking
Place the flour in a bowl, make a well in the centre and break in the egg.
Add ½ the milk then whisk together till smooth, adding the remainder of the milk in small increments, whisking well after each addition. Add the drained corn, chives if using and season with salt and pepper. The mixture should be a thick dropping consistency. If too thick add a dash more milk.
Pour enough oil into a frying pan to just cover the bottom. Heat the oil until shimmering then add big spoonfuls of the mixture.
Cook gently until bubbles form on the top. Turn the fritters over and complete cooking on the other side. Keep warm in the oven until ready to serve. You may need to add additional oil during cooking.
Substitute corn for grated courgettes (zucchini) or carrot with the liquid squeezed out or make your own combination.
If the oil is too hot the fritters will brown on the outside before they're cooked in the middle so cook them gently. Add chilli flakes, tuna, chopped sausage or ham to the mixture if desired.