Every time I head to a new café for brunch, I always check out the corn fritters. They are created in so many different ways – from waffle fritters, really stodgy fritters, light and airy fritters. Some work, some don’t.
So not long ago I decided it was time to create my own version, so I could have them whenever I wanted.
And this is how I do it. I like them spiced and light. Hope you do too.
Corn Fritters
Quick, fresh, delicious breakfast and brunch for those on the go. Whip these up in a flash and enjoy.
2
adults10
minutes20
minutesClick for the screen to stay active while you cook
You will need
2 cups of sweet corn kernels, preferably fresh from a cob, but frozen is fine
1/4 cup edamame beans (cooked and cooled)
1/4 cup plain flour
1 tsp baking powder
2 spring onions, both white and 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 & stems
1 red Birds eye chilli, chopped (or you could also use a fresh jalapeño) – optional
1/2 tsp sea salt and freshly ground black pepper, to taste
Grapeseed oil for shallow frying
Here’s what to do
- Combine corn kernels, edamame, spring onions, ground and chopped coriander, flour, baking powder, whole egg and salt & pepper in a bowl. Stir to combine, so all the flour is mixed evenly through.
- 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 with crispy bacon and some wilted lemony spinach on the side.
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