Fritters are a favourite of mine and a great meal to enjoy at breakfast, lunch or dinner. They don’t need any fancy cooking skills either. I like things a bit of spicy so have added chillies and mustard for a little extra zing! If you like things a little more mild, you can replace the chillies with red capsicum instead.
Preparation Time: 5 minutes / Cooking Time: 30 minutes / Makes 14-16 fritters
- 1 cup of self raising flour, sifted
- 1 can (420g) corn kernels, drained
- 1 can (420g) creamed corn
- 2 red chillies (or a quarter of a red capsicum), finely chopped
- 2 eggs, lightly beaten
- ½ cup low fat milk
- 1 tbp of mustard (I chose dijon mustard)
- Pepper (for seasoning)
- Olive oil spray (for cooking)
- Add flour into a large mixing bowl.
- Add the remaining ingredients to the flour (corn kernels, creamed corn, chillies, eggs, milk, mustard and pepper) and stir until combined (try not to over mix the ingredients).
- Heat a frying pan (ideally a non-stick one) over medium heat on a stove or cook-top. When hot, spray the pan with oil. Add 2-3 heaped tablespoons of mixture to the pan , making 3-4 fritters at a time (this will depend on the size of your pan). Use the back of the tablespoon to mould into a circular shape.
- Cook for about 2-3 minutes or until bubbles appear on surface. Flip the fritters over. Cook the other sides for a further 2-3 minutes or until fritters are firm. Remove cooked fritters and place on a plate.
- Continue cooking more fritters until all the mixture has been used.
- Serve with a tomato relish or in my case, I used a mixed salad of rocket, sliced pear, shaved parmesan and balsamic vinegar.