Corn fritters

Corn fritters

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Ingredients

  • 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

Cooking Instructions

Cook the corn in boiling water until soft. Cut the corn off the cob.
Mix together the flour, eggs, milk, cheese, herbs, baking powder and salt.
Add the corn. Heat the oil in a saucepan until hot. Drop spoonfuls of batter into the oil.
Cook until puffed up and golden brown. Drain on absorbent paper.
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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

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    Lynne-Jay
    July 27, 2018

    These are absolutely gorgeous and keep well. Hot or cold they are delicious as a side, snack or lunch box filler.

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    Sam Venter
    May 11, 2017

    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.