Looking for something easy to accompany your succulent steak or a piece of chook? Try these Pea and Corn Fritters, they are just as yummy cold the next day as they are warm on your dinner plate.
Method
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Warm the peas in a little water in the microwave for five minutes and allow to cool.
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In a medium bowl, combine corn, grated carrot, peas, flour, cheese, milk, egg and basil.
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Season to taste.
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Heat a large greased frying pan on medium.
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Cook ¼-cup measures of corn mixture for 2-3 minutes each side until golden and cooked through.
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Drain on paper towel.
Recipe Hints and Tips:
- Pea and Corn Fritters are suitable to freeze for up to four months.
- Layer between sheets of baking paper and seal in an air tight container. Defrost for 10 minutes on the bench before pan frying until hot and crisp.
- For more colour and flavour, add a 1/4 cup diced red capsicum.
