Corn Fritters

On my seemingly endless quest to sneak vegetables into Henry’s body I arrived at making corn fritters. I love a fritter (and these would be delicious with BBQ chicken legs) but I hadn’t previously tried corn. This version has lots of bite and texture because I don’t want a pancake with a few bits of corn, I want corn held together by batter.

I made two batches; one basic for the kids and one with chilli and paprika for me and Paul. They were delicious served with a simple salad, some sliced cold roast chicken I had left over and a blob of sour cream. I love leftovers where I can make just one new thing to put a new spin on a dish or ingredient I’ve got ready and waiting in the fridge. Nothing goes to waste and it stays interesting.

Post-Natal Superfood Profile: Fibre
Like iron, fibre helps to regulate blood sugar and your body uses it for the production of serotonin, an essential chemical for mental health.

INGREDIENTS
Serves 2 Adults & 2 Kids
135g plain flour
1 egg
110ml milk
1 tsp salt
165g corn
1 red pepper
2 spring onions
35g grated cheddar or mozzarella cheese
vegetable oil
flavours for the grownup version:
1tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp chilli flakes and jalapeno
coriander and lime wedges to serve

  • Put the flour, egg, milk and slat into a bowl and whisk to combine. This is the basic batter and I remove a ladle of batter to a smaller bowl to make the children’s plain fritters.
  • Chop the onions and pepper to be roughly the same size as the corn. Add 3/4 to the main batter and 1/4 to the children’s batter.
  • Add the paprika, cumin, garlic powder and chilli flakes to the main batter.
  • Add 1/4 of the cheese to the children’s bowl and stir to combine. Add 3/4 of the cheese to the main batter along with finely sliced jalapeno, if using.
  • Put a tablespoon of vegetable oil into a non-stick frying pan on a medium high heat. Once the oil is hot put a mound of batter into the pan (about the size of a burger).
  • Do not move the fritters. This allows the crust to form on the bottom. After 2 minutes carefully lift the fritter and if it’s golden brown use a spatula to turn it over and cook for another couple of minutes. Keep the fritters warm in the oven while you finish cooking the batter.
  • Sprinkle with chopped coriander and serve with lime wedges if you like that stuff! They’re great with a blob of sour cream. I put out ham slices and baby tomatoes for the kids to eat with them.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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