Corn Fritters are great for breakfast, lunch or a light dinner or snack – and popular with the kids.
This is a great recipe to whip up when you don’t feel like cooking!
Method
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Using a sharp knife, cut the corn kernels off the corn cobs and set aside (alternatively you can use a drained medium can of super sweet corn kernels).
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In a bowl combine the self raising flour, melted butter and the egg (you can add a pinch or two of salt to taste here if you wish!)
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Add the milk and the corn kernels and mix to form a thick batter.
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Heat a heavy based frypan and add a little canola oil.
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Drop in dessert spoons of batter and cook until golden on both sides.
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Drain on paper towels and serve hot with some tomato salsa.
Recipe Hints and Tips:
- Corn Fritters are suitable to freeze. Layer between sheets of baking paper and seal in an air tight container for up to two weeks.
- For a spicy version, add a teaspoon of chopped red chilli.
