Ingredients
Method
- 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
Method
Ingredients
1. Cook the corn in boiling water until soft. Cut the corn off the cob.
2. Mix together the flour, eggs, milk, cheese, herbs, baking powder and salt.
3. Add the corn. Heat the oil in a saucepan until hot. Drop spoonfuls of batter into the oil.
4. Cook until puffed up and golden brown. Drain on absorbent paper.
5. 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.
These look delicious, could I cook them on a waffle iron instead of frying in oil?
Hi there, according to our food director, Abigail Donnelly, it would be difficult to say for sure if you can make these in a waffle iron without testing it first. She find a recipe that includes a savoury waffle that you could try instead. You can find the recipes here: https://taste.co.za/watch-2-ways-waffles/
Abi suggests substituting the pureed peas in the savoury waffle for canned corn that is drained. We hope this helps! Best, Annzra Denita Naidoo, Online Editor.
These are absolutely gorgeous and keep well. Hot or cold they are delicious as a side, snack or lunch box filler.
This is my new go-to recipe for sweetcorn fritters! The recipe I’ve been using for years was nice, but a bit on the stodgy side – these are light, fluffy and crispy, totally yum! Came out more on the brown side of golden-brown, but I guess that just needs a bit of tweaking on oil temperature – more medium than hot.