Best Sweetcorn Fritters
Course: Lunch, DinnerCuisine: VegetarianDifficulty: EasyServings
Approx 10
yieldsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesThis recipe from Helen Jackson is a little bit different to a traditional fritter recipe, but is just as easy.
HELEN’S TIP: She says if your’e cooking a lot of fritters, transferring them from the pan to a preheated 180°C oven helps to cook them right through and keeps them warm until ready for serving family or a gathering.
Ingredients
2 cups corn kernels (fresh, canned or frozen)
3 spring onions, finely chopped
1 small red pepper, finely chopped
4 eggs, separated
3/4 cup self raising flour
1/2 teaspoon baking soda
salt and freshly ground black pepper
25 g butter
2 tablespoons olive oil
Directions
- Mix together the corn, spring onion and red capsicum in a bowl.
- Stir in the egg yolks then add the flour and baking soda and mix through. Season generously with salt and pepper.
- In a separate bowl beat the egg whites until soft peaks form when the beater is lifted from the whites.
- Gently mix the whites into the mixture, taking care not to over mix.
- Melt a knob of butter and a drizzle of oil in a frying pan over a moderate heat.
Add large spoonfuls of the mixture into the pan to form fritters. Cook in batches until golden on both sides and cooked through. Add more oil and butter to the pan as needed.
Watch the how-to-video below…
tips & hints
- Transferring the fritters to a preheated oven (180°C) helps to make sure the fritters are cooked through and also keep them warm while the others are still cooking.
- To substitute regular flour for the self-raising add 1 rounded teaspoon of baking powder to ¾ cup regular flour.
Share this recipe
Share on facebook
Share on pinterest
Share on twitter
Share on linkedin
Share on print
Share on email