Corn Fritters are a comforting, filling treat that can be enjoyed at any meal time. Team them with avocado and salsa, or a hearty soup, or with a salad. Eat them fresh, or toast leftovers. Chop them up into a salad bowl. Make a batch for Sunday brekkie, then use the leftovers in lunches during the week (although, you might need to make a double batch!). Endless possibilities!
Mix dry ingredients together in a large bowl.
Add the sweetcorn, kumara & onion to the bowl. Mix together, so that the vegetables are evenly coated with the dry ingredients.
Pour the milk into the bowl, and mix until a batter is formed. Then leave the bowl to stand on the bench for about 20 minutes. You will notice that the batter thickens in this time.
Heat a non-stick pan to medium heat. It is important that the pan is not too hot, as you need the kumara in the fritters to cook before the outside of the fritter goes too brown. Drop spoonfuls of batter into the pan and spread them out to an even thickness.
Cook until bubbles pop and stay open, then flip and cook the other side. Repeat until all fritters are cooked.
Once each batch of fritters is cooked, place them into a folded teatowel that is sitting on top of a cake rack. This keeps the fritters warm if you are planning on eating them straight away. It also allows them to cool down without sweating, if you plan to store them for later use.
Makes 11-12 large fritters.
PREVENTING THE FRITTERS FROM STICKING:
Soak a paper towel in olive oil. Rub this across the pan between each batch of fritters. You can use the same paper towel for the whole batch, so no need to add oil to it during cooking.
0 servings
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