Corn Fritters

Galit wanted some creamed sweetcorn from a can. After half a can she had had enough … my challenge was to figure out what to do with the other half a can. Corn Fritters seemed a good solution. These come out nice and puffy and are perfect with either tomato sauce (ketchup), Greek Tzatziki, and/or Thai sweet-chilli sauce. Perfect for a light lunch on the weekend. For our family they also feature during Hanuka because of the oil association.

Corn Fritters

Corn Fritters

Steven Thomas

Ingredients
  

  • 1 egg beaten
  • 1/2 can of whole-kernel corn i.e. 1/2 of 440 ml can, undrained
  • 1/2 can of whole-kernel corn i.e. 1/2 of 440 ml can, blended with all liquid from can
  • 1 cup self raising flour or 1 cup plain flour + 1 1/3 teaspoons baking powder
  • Salt & Pepper

Instructions
 

  • Add corn, flour, salt and pepper to a bowl.
  • Stir with a fork until the flour is just dampened. Less mixing is better.
  • Use some of the reserved liquid to thin the batter, if you wish.
  • Oil for shallow frying
  • Drop spoonfuls of mixture into hot oil (smaller ones are tastier - I use a desert spoon modestly loaded).
  • Turn fritters once they brown on the bottom.
  • Remove from pan as soon as they brown on the second side
  • Drain on absorbent paper.
  • Serve hot.

Notes

I've shown what I do now, i.e. blend 1/2 of a 440 ml can of whole-kernal corn then mix with the other unblended half.
You can, of course, use smaller cans (250ml), one of whole-kernal corn and the other creamed Sweetcorn.
If using two types of corn is too fussy for you then either use:-
  1. One can whole-kernel corn (440 ml) + 3 tablespoons of reserved liquid from can.
  2. One can creamed Sweetcorn (440 ml)
We serve these with tomato sauce (ketchup), Greek Tzatziki, and/or Thai sweet-chilli sauce. All of which are commercially available.

Tzatziki, Sweet Chilli and Ketchup

Tzatziki, Sweet Chilli and Ketchup

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