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How to:

Make corn fritters

Quick and ever delicious, these make super snacks or side orders.

Follow the steps and most of all, enjoy! For the text version of this recipe (which you can add to your online recipe book), click the link: Corn fritters.

Enjoy these fritters as a side dish with braaied lamb chops or wors, on their own as a snack, topped with rocket and sliced avocado, and dressed with lime juice. With crispy bacon and creamy scrambled eggs or topped with cream cheese and smoked-salmon slices

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Recipe by:	Abigail Donnelly
Serves:	6
Category:	Vegetarian / Easy / Kid-friendly
Prep time:	15 minutes
Cooking time:	10 minutes
Ingredients: 3 corn cobs 140 g cake flour 2 free-range eggs ½ cup milk 100 g mature Cheddar cheese, grated 2 T Italian parsley, chopped 1 T chives, chopped 1 t baking powder sea salt, to taste oil, to deep-fry
Cooking instructions: Cook the corn in boiling water until soft. Cut the corn off the cob. Mix together the flour, eggs, milk, cheese, herbs, baking powder and salt. Add the corn. Heat the oil in a saucepan until hot. Drop spoonfuls of batter into the oil. Cook until puffed up and golden brown. Drain on absorbent paper. Keep warm until ready to eat. Cook’s tip: You can also use 1 x 410g can of sweetcorn kernels instead of fresh corn. TASTE’s take: Quick and ever delicious, these make super snacks, lunchbox fillers or side orders.

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How to:

Make corn fritters

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