Lunchtime for the girls.

I often scratch my head wondering what to feed my two girls for lunch on the days I have them both at home. Not always do I want to give them a cheese and marmite sandwich, although that is definitely the easier option! Needing something quick and easy to make is essential. That’s where corn fritters come in. I’ll admit, I’m quite partial to good ol’ corn fritters. While they’re great for kids, they are also wonderful for brunch too.

What Are Corn Fritters?

Fritters are small fried cakes that can be sweet or savoury. They almost always include chopped or grated vegetables held together by a thick batter.

This recipe is for plain corn fritters. You can include other ingredients in it to jazz it up. For instance… spring onions, a little curry powder, a little chilli powder, fresh dill, fresh parsley, finely diced red capsicum to name a few. You’re really limited by your imagination!

When frying these, keep the temperature down to medium-low. It will take longer to cook but less chance they will break and disintegrate when ready to flip. Make sure you add a 3mm layer of oil into the frying pan and heat the oil up for a few minutes before adding the batter. Don’t overcrowd the frying pan – just cook a couple at a time. Makes it easier to flip them over and keep the oil at an even temperature.

Serve these as is for kids in school lunchboxes. Alternatively, serve them at brunch topped with bacon, avocado and sour cream for adults.

DID YOU KNOW…

Corn fitters orignated native American cuisine. Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived. The corn fritter as we know it was probably invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.
(source: Wikipedia)

Sweet Corn Fritters

Sweet corn fritters are a family favourite. Kids have these for lunch. Adults have these loaded with extras for weekend brunch. They feature in many cafes as a breakfast/brunch staple. They are delicious! This is a super easy recipe. Add extras to customise this recipe to your own.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 10 fritters

Ingredients

 

• 410 g corn kernels, (1 tin can)
• ¼ cup spring onions, finely sliced (greens included)
• 1 cup flour
• 1 teaspoon baking powder
• 2 large Eggs
• ¼ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 225 g tasty cheese, grated
• 2-3 tablespoons olive or canola oil for frying

Instructions

 

• In a large mixing bowl, combine corn and spring onions with flour and baking powder. Mix until coated.
• In a separate small bowl, whisk eggs and milk together with salt and black pepper. Add to corn mixture. Fold in grated cheese.
• Heat 2-3 tablespoons oil in a large frying pan over medium-high heat.
• Drop corn batter by 1/4 cup scoops into frying pan. Flatten and shape batter as it fries. You should be able to cook four fritters at a time.
• Cook 2-3 minutes on each side, until deep golden brown.
• Remove from frying pan onto a plate lined with paper towels. Serve with sour cream.

Notes

• Add 3/4 teaspoon of curry powder into the batter for something different. This is actually how I often make it (and why the photo above shows the fritters quite a dark yellow colour).
• Add either chopped fresh parsley, dill or spring onions into the batter for a fresh take on this recipe.
• Serve with bacon, homemade salsa, sliced avocado and sour cream.