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.
- 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
- 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.
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:-
- One can whole-kernel corn (440 ml) + 3 tablespoons of reserved liquid from can.
- One can creamed Sweetcorn (440 ml)