Corn fritters are perfect for breakfast or brunch, a light lunch, or packed into the kid’s school lunchboxes. This easy corn fritters recipe is a staple in our household and features regularly on our meal planning menu. These also freeze well for future use – just wrap them in batches and freeze in an air-tight container for up to a month. We love these for lunch with a side salad and dolloped with tzatziki, or with eggs and crispy bacon for a filling breakfast, and you can mix up herbs or variety of cheeses to suit your own tastes.
1½ cups self-raising flour (or 1½ plain flour mixed with 1½ tsp baking powder)
½ tsp bicarb soda
1 cup milk
1 cup grated cheese (I love a mix of parmesan, cobly and mozzarella)
3 tbsp fresh chives, roughly chopped
3 cups corn kernels (fresh, frozen or tinned)
Salt and pepper, to taste
Olive oil, for frying
1. In a large bowl, whisk the flour, bicarb soda, eggs and milk until smooth. Add the cheese, chives, corn kernels, salt and pepper and mix to combine.
2. Heat enough oil to cover the bottom of a frying pan over medium heat. Use a cup or ladle to pour about a 1/4 cup of the mixture into the pan to form each fritter. Cook for approximately 3 minutes each side (they’ll puff up and turn a golden-brown colour), and then flip to cook the other side for another 3 minutes or so. Once cooked, remove from the pan and drain on paper towel.
3. Continue to cook the rest of the mixture as in Step 2, adding more oil to the pan between batches as needed. Serve warm or cold, or wrap in batches and freeze for up to one month in an air-tight container.