Cheesy corn fritters
Golden, crisp-edged fritters packed with sweet corn, tasty cheese and spring onion, served with sour cream, lime and a drizzle of sweet chilli.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 660 kcal
Ingredients
Method
In a large bowl, whisk the eggs and milk. Add the flour, baking powder, ½ tsp salt and some pepper and whisk to a thick, smooth batter.
Fold in the corn, cheese, spring onion and half the coriander. The mix should be mostly corn, just held together by batter.
Heat 1 tbsp oil in a large non-stick frying pan over medium heat. Drop in 4 scant ¼-cup (60 ml) scoops and flatten to about 1 cm thick. Cook until golden underneath and set around the edges, then flip and cook until golden on the second side.
Move to a plate, add the remaining oil and cook the rest of the batter the same way.
Serve the fritters with a dollop of sour cream, a drizzle of sweet chilli sauce, the remaining coriander and lime wedges.
Tips
- Pat the corn really dry; wet kernels make the batter thin and the fritters spit.
- They're done when a gentle press in the middle feels springy, not squishy.
- Add a handful of baby spinach or a chopped chilli to the batter, or serve with bacon and avocado for a bigger brunch.
