Recipe by Dietitian Sarah
Corn Fritters = Simple Staple
This is a great weekend brunch or lunch idea and would even make an easy dinner option served with a salad. This is a good way to get some extra vegetables into kids (and us adults as well) and makes a big batch so there’s usually some leftovers. My kids enjoy these cold and with the big batter, I often make some smaller bite-sized ones for their school and kindy lunches.
Recipe
This recipe makes about 18 fritters.
Ingredients:
1x 410g can of cream style corn
1x 410g can of whole kernel corn, drained
½ onion, finely diced
1 courgette, grated
½ tomato, seeds removed, finely diced
½ capsicum (any colour), finely diced
¾ cup grated cheese (you could also use feta, crumbled or a mix of the two cheeses)
1 large egg
2 teaspoons paprika
1 teaspoon baking powder
1 cup of flour
1 tablespoon canola oil for cooking (or your preferred oil for cooking)
Method
- Add all of the ingredients except the oil for cooking into a large bowl and mix together.
- Heat the oil in a frying pan over medium-high heat.
- Once heated, add spoonful’s of fritter mixture into the pan and cook for a few minutes, turn over and fry until cooked through.
- Transfer to a plate and keep warm in a heated oven and repeat with the remaining mixture.
These can be served on their own or with some sour cream, sweet chilli sauce and/or bacon.
Sarah xx
