Top these crispy fritters with sour cream and a dollop of sweet chilli sauce and serve with salad for an easy and affordable midweek meal. This recipe is easily doubled.
Ingredients
For the crispy corn fritters
- 2 cups fresh or canned corn kernels
- 1 cup self-rising flour
- ½ cup instant polenta
- ½ teaspoon garlic salt
- Ground black pepper, to taste
- 2 eggs — beaten
- ½ cup milk
- ¼ cup grated parmesan
- 2 spring onions — finely chopped
- 1 tablespoons finely chopped fresh parsley
- Cooking oil, for frying
Method
For the crispy corn fritters
- Mix the corn, flour, polenta, garlic salt and pepper in a large bowl.
- Stir in the eggs and milk, then the parmesan, spring onions and parsley.
- Heat a little oil in a large pan over a medium-low heat. Working in batches, spoon the corn mixture into the pan to make fritters of your desired size.
- Fry for about 4 minutes each side until golden brown all over.
- Drain on paper towels and keep warm while you repeat with the rest of the batter, adding more oil as needed.