CORN FRITTERS BY PHOODIE 2

Corn Fritters have long featured on my breakfast (lunch and dinner) menus!

Not only are they SO easy to whip up, but they can be customised to suit the occasion, the weather, the consumer, the time of day and so on!

I love serving them with eggs and smoked salmon (or bacon) at breakfast, a rocket, avocado and parmesan salad for lunch, and then as a starter before a BBQ dinner, with a dollop of tzatziki on top!

My recipe makes a large batch (22 fritters!) so feel free to halve it…. or on the opposing end of the scale, if you’re a hungry lass or fella, double it, to suit you :)

Make sure to share your snaps with me on Insta (click here) and Facebook (click here) if you do decide to make them! And may I suggest that you definitely do!

Kali Orexi,

Phoodie

Ingredients (Makes 22)

2 cups self raising flour

4 eggs

2/3 cup full cream milk

750g corn (I used frozen kernels but you can also use tinned)

1/2 bunch chives, finely chopped

1/2 bunch coriander, finely chopped

1 shallot, finely chopped

butter and extra virgin olive oil (to coat base of pan when frying)

2 tsp Salt and 1 tsp pepper

Method

1) Sift the self raising flour (alternatively you can use plain flour and baking powder) into your mixing bowl.

2) Whisk eggs and milk in a smaller bowl and pour gradually into the centre of the bowl that is holding the flour. Stir to combine.

3) Gently mix in corn, chives, coriander, shallots and salt and pepper.

4) Turn stove on to medium heat, use just enough butter and EVOO to generously coat the bottom of your pan.

5) Place large heaped tablespoons of mixture into your pan, (noting that about 6 fritters can cook in a large pan at a time.) Cook for approximately 2 mins on each side or until golden colour (as per photos) is achieved.

6) Cook in batches making sure to add butter and EVOO to the pan before each round.

Serve with your choice of accompaniments – bacon, smoked salmon, avocado, rocket, eggs and tzatziki all make great combinations!