Corn fritters

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

1. Mix the corn, capsicum, shallots and herbs together
2. Mix the eggs and milk together
3. Combine the flour, baking powder, paprika, salt and sugar and fold into the milk and eggs to make a stiff batter
4. Combine the batter with the veggies to lightly bind them
5. Heat some oil in a fry pan and drop in large spoonfuls of batter
6. 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…