Monday, March 9, 2009

Recipe: Corn fritters

For all of those feeling a little worse for mardi gras, here's a little fried morning after treat.

Corn Fritters

1 cup sweet corn kernels
1 large red capsicum
1 medium brown onion
3 large eggs
1 cup milk (or soy milk)
1.5 cups self raising flour
Oil for frying

To Serve

Sour cream
Thai Sweet Chilli Sauce or Mexican Salsa


  • Dice the onion and capsicum into centimetre square pieces and place in a large mixing bowl

  • Add the corn kernels and mix the vegetables through until evenly distributed

  • Add 1 cup of flour and mix through until all the vegetables are well coated

  • In a small bowl whisk the eggs and add half the milk, mixing well

  • Add the egg and milk mixture to the vegetables stir through until a batter is formed, use the remaining milk and flour to meet the desired consistency; thicker batter will result in thicker fritters that require longer moderate heat for frying

  • In a fry pan heat a palm sized pool of oil and add a large serving spoon of batter, when the batter begins to bubble flip over.

  • Turn down the heat to a moderate temperature and fry evenly on each side, flipping regularly. The fritter is cooked when the middle springs back to the touch

  • After cooking transfer to paper towel to soak off any excess oil; repeat the cooking process until all batter is used

  • Serve 2-3 fritters warm with two spoons of sour cream and salsa or chilli sauce to taste

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