Fresh and fantastic corn fritters

I’m a bit addicted to corn fritters and have been experimenting with recipe variations for quite some time.

Every time I head to a new café for brunch, I always order them if they’re on the menu. I’ve discovered they are created in so many different ways – from waffle-thin and crispy fritters, really stodgy fritters, light and airy fritters. In truth, some work, some don’t.

When I decided it was time to create my own version so I could have them whenever I wanted, I researched and cooked a heap of different recipes and through this, realised what I like the best is a lighter, fluffier fritter with a little chilli bite and lots of fresh corn dotted throughout.

These fritters also freeze well. Make a double batch and when cooled, pop some in the freezer that you can take out and heat up for a quick breakfast on the go.

Enjoy the recipe!

Fresh and fantastic corn fritters

Recipe by Marti CuattCourse: Breakfast, BrunchDifficulty: Easy

Serves

2

adults

Prep time

10

minutes

Cooking time

20

minutes

Quick, fresh, delicious breakfast and brunch for those on the go. Whip these up in a flash and enjoy.

You will need

• 2 cups of sweet corn kernels, preferably fresh from a cob, but frozen is fine too

• 1/4 cup plain flour

• 1 tsp baking powder

• 2 spring onions, both white and light green parts, finely chopped

• 1 tsp ground coriander seed

• 1 whole egg, lightly beaten

• 2 egg whites, lightly whisked until they’re airy

• 1/4 cup finely chopped coriander – leaves and fine stem parts only

• 1/4 teaspoon ground cumin

• 1/2 tsp sea salt and freshly ground black pepper, to taste

• Grapeseed, or other neutral oil for shallow frying

• Optional:

• 1/4 cup edamame beans (cooked and cooled)

• 1 red Birds eye chilli, chopped (or you could also use a fresh jalapeño)

Here’s what to do

• Whizz half the corn kernels in a small food processor or mash with a fork.
• Combine remaining corn kernels, edamame if using, spring onions, ground and chopped coriander, flour, baking powder, whole egg and salt & pepper in a bowl. Add the creamed corn and stir to combine, so all the flour is mixed evenly through. Don’t overmix.
• Fold through the egg whites until combined.
• Heat a little grapeseed oil in the bottom of a non-stick frying pan and drop about 1/4 cup dollops of batter in. Spread slightly to round out.
• Cook for about 3-4 minutes, then flip. Cook another 3-4 minutes, or until cooked through. Turn again if you need to for even cooking.

Tips and tricks

• These are fabulous when served up topped with a poached egg, some crispy bacon and wilted garlicky lemony spinach on the side.
• Sour cream makes a lovely topping for these fritters. Just plop a dollop on top for some delicious creaminess. For extra flavour, finish off with some chopped fresh dill. Yum!
• Don’t like coriander? Try fresh chopped parsley and add 1/2 teaspoon Spanish paprika (pimenton) for flavour.
• Grate some cheddar cheese in them and mix through for a cheesy bite. Works well with the parsley / paprika variation.