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!
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.
Recipe Hints and Tips:
- Corn Fritters are suitable to freeze. Layer between sheets of baking paper and seal in an air tight container for up to two weeks.
- For a spicy version, add a teaspoon of chopped red chilli.