Thursday 14 May 2015


Corn fritters are a regular on our menu for a couple of reasons. Firstly, everyone likes them every now and then on the weekend for lunch in lieu of (school) sandwiches. And they're also something that can be made quickly from what's in the pantry - providing you have corn, which we often do.

The recipe I use is an adaptation.

1 cup self-raising flour
1/2 cup milk
2 eggs
2 cobs of corn, sides cut of corn and separated into kernels
Olive oil cooking spray

1. Season flour with a little salt and pepper (optional). 
2. In a separate bowl, whisk milk and eggs. Add to flour and stir in corn kernels. Mix ingredients until combined.
3. Spray frying pan with oil and spoon a large heaped tablespoon onto the pan. Flatten slightly and cook for about 2 minutes each side. Serve with salad.


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