Details page sections
Savoury
Corn Fritters
10 mins
30 mins
Easy
20
This corn fritter recipe is great for lunch, or make little ones to serve as a finger food snack.
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- Ingredients
- Method
Ingredients
- 1 X 410 g can cream-style sweetcorn
- 1 cup Edmonds Self Raising Flour
- ¼ cup Meadow Fresh Low Fat Milk
- 3 eggs, separated
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped parsley
- 5 tablespoons Olivani Pure Olive Oil, to cook
Reviews
42
What did you think of this recipe?
CK
Stunning recipe...
5
Kate
Really nice and fluffy, I also added red pepper to it and that was a great addition. I recommend serving with sour cream or yoghurt and ideally homemade salsa (tomato, cucumber, red pepper, avocado, salt, lime juice and corriander)
5
Jeffery
So yummy delicious!!!!!!
5
Chris
I think it could do with another can of creamed corn.
3
Chantelle
Best ever!!
5
Tina
These fritters are amazing. I added spring onions to mine. Have also added grated zucchini, bacon. My family all agree they are the best ever.
5
LAL
I found them awfully oily. Something wrong with the mix quantities I think.
1
Rag
Terrible. Tastes like egg.
1
lynn andrews
mmmm sounds real nice ,I lke the pamesam polenta corn fritters ,with the avocado,and also the banana cake with the chocolate icing,we haven't had pancakes for years ,thankyou Chelsea,for these ideas ,we will try them out,we have only just got into eating advocado dip ect our daughter has spoilt us ,all the vert best for xmas to the staff ,and to all your families from lynn and peter Andrews in taupo,,,our rating will be 5 stars thankyou
5
Libby
Loved this recipe. Light and fluffy.
4
Method
In a large bowl, mix the cream style sweetcorn, Edmonds Self Raising Flour, Meadow Fresh Low Fat Milk, egg yolks, salt and freshly ground black pepper and parsley together. In a separate bowl, beat the egg whites until stiff and fluffy. Fold these gently into the corn mixture.
Heat the Olivani Pure Olive Oil in a large non stick frypan over medium to high heat. Cook spoonfuls of mixture for approximately 3 minutes each side until puffed up and golden brown. Drain on paper towels. Keep warm in the oven while you cook the remainder of the batch. Serve with chilli sauce, tomato sauce or salsa.
Makes 8-10 large, 20 small.
Reviews
42
What did you think of this recipe?
CK
Stunning recipe...
5
Kate
Really nice and fluffy, I also added red pepper to it and that was a great addition. I recommend serving with sour cream or yoghurt and ideally homemade salsa (tomato, cucumber, red pepper, avocado, salt, lime juice and corriander)
5
Jeffery
So yummy delicious!!!!!!
5
Chris
I think it could do with another can of creamed corn.
3
Chantelle
Best ever!!
5
Tina
These fritters are amazing. I added spring onions to mine. Have also added grated zucchini, bacon. My family all agree they are the best ever.
5
LAL
I found them awfully oily. Something wrong with the mix quantities I think.
1
Rag
Terrible. Tastes like egg.
1
lynn andrews
mmmm sounds real nice ,I lke the pamesam polenta corn fritters ,with the avocado,and also the banana cake with the chocolate icing,we haven't had pancakes for years ,thankyou Chelsea,for these ideas ,we will try them out,we have only just got into eating advocado dip ect our daughter has spoilt us ,all the vert best for xmas to the staff ,and to all your families from lynn and peter Andrews in taupo,,,our rating will be 5 stars thankyou
5
Libby
Loved this recipe. Light and fluffy.
4
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
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To serve
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learn about baking
How to Choose SugarFor Baking?
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