½ cup self-raising flour
350g (12 oz) frozen corn kernels, thawed
¼ cup finely sliced spring onion (scallions
4 tbsp vegetable oil
Marion’s Kitchen Coconut Sweet Chilli or sweet chilli sauce to serve (use my store locator to find out where to buy)
Place the self-raising flour, eggs, half the corn kernels and a pinch of salt into the bowl of a food processor. Blend until smooth. Transfer the mixture to a large bowl and fold through the remaining corn kernels and the spring onion. Mix until well combined.
Pour two tablespoons of oil into a non-stick frying pan over medium-high heat. Spoon batter into the pan, forming fritters by spreading the mixture out slightly with the back of your spoon. Fit as many as you can into the pan and cook for about 2 minutes each side or until golden brown. Transfer to a plate and keep warm while you cook the rest of the fritters.
Divide fritters among serving plates and drizzle with Coconut Sweet Chilli or sweet chilli sauce.
Amazing, tasty and easy
This is my go to corn fritter recipe 😋
I double the batch and use 1 can creamed corn and 1 can regular (then I don’t need the blender and just mix by hand) and it’s great. I serve with grilled bacon, avo and tomato for a yummy brunch.
I made several batches for a large family brunch and nothing was left! Just delicious! I added some extra seasoning and served with rocket and chilli jam. Simple ingredients, easy instructions and quick prep. Will be making these again for any meal or snacks.
Quick, easy & tasty
On my own & made these for a quick dinner for myself. Easy & tasty.