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Corn Fritters

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

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Recipe by Marti Cuatt Course: 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

  • 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

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.

Notes

  • These are fabulous when served up with crispy bacon and some wilted lemony spinach on the side.

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