Recipes brought to you by the Epworth team. Corn fritters, an ideal snack or breakfast that can be served hot or cold.
Serves: Approx 8
Prep Time: 15 mins
Cooking Time: 25 mins
- 1 cup self-raising flour
- 2 eggs
- 1/3 cup milk
- 2 x 420 g cans corn kernels, drained
- 2 tbsp chopped chives
- 100 g feta, crumbled
- 30 g piece cold butter
- 1 small avocado, cut into wedges
- 30 g baby rocket
- 2 tbsp Coles sweet chilli sauce, to serve
Place flour into a large mixing bowl and make a well in the centre. Use a fork to whisk eggs and milk in a jug and pour gradually into the flour, stirring gently to combine. Fold in corn, chives and feta. Don’t over-mix or the fritters will be tough.
Wrap butter in a piece of paper towel. Heat a large frying pan over medium heat and wipe with the butter to grease. Drop 1/4 cupful’s of mixture into the pan (you’ll have to cook in batches). Cook for about 2-3 mins, until golden brown underneath, then turn and cook the other side. Repeat with the butter and fritter mixture.
Serve fritters with avocado, rocket and sweet chilli sauce.