Corn fritters

Corn fritters

By
From
Zest
Serves
4-6
Prep
15 mins
Cooking time
25 mins
Photographer
Ian Hofstetter

If you are using fresh corn, simply remove the kernels by slicing along the cob with a sharp knife. You can also replace the wholemeal flour with the same amount of plain white, buckwheat or rice flour.

Ingredients

Quantity Ingredient
1 cup wholemeal plain flour
1 teaspoon baking powder
1/2 cup reduced-fat cheddar cheese, grated
2 tablespoons chives, chopped, plus extra to serve
2 tablespoons coriander, chopped
1 cup low-fat milk
2 eggs
420g canned corn kernels, drained
spray oil
sweet chilli sauce, to serve
smoked salmon, to serve
or crisp prosciutto, to serve

Method

  1. Sift the flour and baking powder together into a large bowl, returning the husks left in the sieve to the bowl. Stir in the cheese, chives and coriander. Mix well.
  2. In a jug, whisk the milk and eggs lightly to combine. Add to the dry ingredients with the corn, and beat the mixture with a wooden spoon to thoroughly combine.
  3. Heat a large non-stick frying pan on medium. Spray with a little oil. Drop 2 generous tablespoons of mixture into the pan for each fritter and cook for 2–3 minutes on each side until golden brown. Drain on a paper towel and keep warm. Repeat with the remaining batter (this mixture makes about 12 fritters).
  4. Serve with sweet chilli sauce, smoked salmon or crisp prosciutto. Fritters are best eaten immediately, but you can reheat them in the microwave for a few seconds if necessary.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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