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Corn Fritters
Steven Thomas

Corn Fritters

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Ingredients Method Notes

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

Method
 

  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

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)