Corn Fritters
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- 4 large corn on the cobs
- 120g plain flour
- 1/2 teaspoon bicarb soda
- 1 tablespoon chopped chives
- 1/2 green chilli, chopped
- 1/4 cup milk
- 1 large egg, beaten
- vegetable oil, for cooking
Method
To prepare corn, stand a cob upright on a chopping board and, using a sharp knife, slice downwards, cutting kernels from cob. Put corn in a mixing bowl and sift in flour, 1/2 teaspoon salt and bicarb soda. Add chives and chilli and season with freshly ground black pepper. Combine milk and egg and stir into corn mixture until combined; the mixture should fall off the spoon with a light tap. Add a little extra milk if necessary. Heat 1 tablespoon oil in a non-stick frying pan over a moderate heat. Add large spoonfuls of mixture and cook each side for about 3 minutes or until golden brown. Repeat with remaining mixture, keeping cooked fritters in a warm oven. Serves 4.
Source
David Herbert in The Weekend Australian Magazine.