Recipe video above. Sweet pops of fresh corn on the inside, very crispy on the outside. These heavenly fritters are light on batter, heavy on the corn – just the way they should be! Makes a lovely meal for 2 with a leafy green salad on the side, or a starter for 4.
Course: Breakfast, Mains, Starter
Keyword: corn fritters, Crispy fritters
Servings: 8- 9 fritters
1/4cupflour, plain / all purpose
1/4cupcornflour / cornstarch
1/4tspbaking soda(or 3/4 tsp baking powder)
2cupsfresh corn kernels, raw (2 cobs) (canned or frozen also fine - Note 1)
1/2cupparmesan, finely grated
3/4cupgreen onions, sliced
1/2cupcoriander/cilantro, roughly chopped (sub more green onion)
Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
Place flour, cornflour and baking soda in a bowl, mix to combine.
Add egg and milk, mix until incorporated (batter will be lumpy and thick).
Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
Spray the underside of a spatula with oil (so batter won’t stick when you flatten).
Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet.
Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes.
Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
Serve with sauce of choice for dunking!
1. Corn - fresh is best for both flavour and crispiness. For canned corn, drain then do everything you can to dry those corn kernels as best you can (I have resorted to spread out on tray and 5 minutes in the oven). Same for frozen (thaw then dry).Nutrition - hard to say how much oil is actually consumed with these fritters. I've assumed 1/4 cup of oil.