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
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Ingredients
  1. 1 egg, beaten
  2. 1/2 can of whole-kernel corn (i.e. 1/2 of 440 ml can), undrained
  3. 1/2 can of whole-kernel corn (i.e. 1/2 of 440 ml can), blended with all liquid from can
  4. 1 cup self raising flour (or 1 cup plain flour + 1 1/3 teaspoons baking powder)
  5. Salt & Pepper
Instructions
  1. Add corn, flour, salt and pepper to a bowl.
  2. Stir with a fork until the flour is just dampened. Less mixing is better.
  3. Use some of the reserved liquid to thin the batter, if you wish.
  4. Oil for shallow frying
  5. Drop spoonfuls of mixture into hot oil (smaller ones are tastier - I use a desert spoon modestly loaded).
  6. Turn fritters once they brown on the bottom.
  7. Remove from pan as soon as they brown on the second side
  8. Drain on absorbent paper.
  9. Serve hot.
Notes
  1. 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.
  2. You can, of course, use smaller cans (250ml), one of whole-kernal corn and the other creamed Sweetcorn.
  3. 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)
Balagan Recipes http://balaganrecipes.info/
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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