I love fritters. It’s one of the myriad reasons Boombalardy exists. I particularly love corn fritters for any meal of the day. I made these last night and the entire lot were gone. Snaffled by boys who topped them with sour cream and English spinach.
Corn fritters (makes 10-12)
- 4 cups corn kernels
- 1/2 to 3/4 of a large red capsicum, finely diced
- 2-4 shallots, finely sliced (or about 1/3 Spanish onion finely diced)
- 1/2 bunch coriander and few sprigs of flat leaf parsley , chopped
- 2 eggs
- 1/2 cup skim milk
- 1 cup plain flour
- 1 tsp baking powder
- 1 tsp smokey paprika
- 1 tbsp sugar
- pinch salt
- vegetable oil or spray oil
- Mix the corn, capsicum, shallots and herbs together
- Mix the eggs and milk together
- Combine the flour, baking powder, paprika, salt and sugar and fold into the milk and eggs to make a stiff batter
- Combine the batter with the veggies to lightly bind them
- Heat some oil in a fry pan and drop in large spoonfuls of batter
- Cook for about 2 minutes or until golden, flip and cook the other side
They are delicious served with any or all of the following: fresh salad greens, sour cream, guacamole, sweet chilli sauce, slow roasted tomatoes, rocket, bacon…