Last year I came home rather drunk, tripped over my feet and left my knees outside on the concrete. The first thing to come to my attention was not the lack of skin over my kneecaps but the fact that I was hungry. So letting my socks soak up the blood as it poured down my legs, I proceeded to cook myself corn fritters. Now, kids, remember: don’t drink and fry! They were, however, the best fritters of my life and the satisfaction they provided definitely outweighed the two Staph infections that proceeded.
To make these all you need is flour, baking powder, eggs, corn and milk (and a few minor other things if you want to be a bit flash). I like putting fresh mint and feta in mine as well but if you are scraping the bottom of the flat card-barrel, these are just as delicious plain.
Make sure you have a good non-stick frying pan. May I recommend the $6 beauties at Kmart. Not kidding you, best frying pans out and oh-so non-stick!
IngredientsMakes about 10 fritters
- 1 cup plain flour
- 2 teaspoons baking powder
- ˝ cup milk or soda water
- 2 eggs
- 1 tin corn kernels, drained
- ˝ teaspoon salt
- Good grinding of fresh black pepper
- 50g feta, crumbled
- Small handful fresh mint leaves, chopped
- Oil for frying.
- Preheat a medium-sized frying pan, with a good splash of oil in it, over a medium heat.
- Mix together the flour, baking powder, salt and pepper in a mixing bowl. Add in the milk/soda water and eggs, and whisk with a fork until smooth. Stir in the corn kernels, feta and mint leaves.
- Using a dessert spoon, spoon out small portions onto the heated frying pan. Cook and flip once each side is golden brown. Turn the heat down if they are browning too quickly for the insides to cook properly.
- Serve with sweet chilli sauce and sour cream. Nom!