Corn FrittersYum. Yum. Yum.
By Jody Allen
Corn Fritters are great for breakfast, lunch or a light dinner or snack – and popular with the kids.
This is a great recipe to whip up when you don’t feel like cooking!
serves
10time needed
prep cookingredients
5difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 40g serve |
Qty per 100g |
|
| Energy | 381kJ | 941kJ |
| Protein | 1.98g | 4.9g |
| Fat,total | 1.84g | 4.54g |
| -saturated | 0.8g | 1.98g |
| Carbohydrate | 12.4g | 30.5g |
| -sugars | 1.26g | 3.1g |
| Dietary Fibre | 0.44g | 1.1g |
| Sodium | 44mg | 110mg |
Ingredients
- 2 Corn Cobs
- 100 grams Self Raising Flour
- 1 Egg
- 1 tbsp Butter melted
- 3 tbsp Milk
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Method
- Using a sharp knife, cut the corn kernels off the corn cobs and set aside (alternatively you can use a drained medium can of super sweet corn kernels).
- In a bowl combine the self raising flour, melted butter and the egg (you can add a pinch or two of salt to taste here if you wish!)
- Add the milk and the corn kernels and mix to form a thick batter.
- Heat a heavy based frypan and add a little canola oil.
- Drop in dessert spoons of batter and cook until golden on both sides.
- Drain on paper towels and serve hot with some tomato salsa.