- 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
44
What did you think of this recipe?
Daniel
More like corn pancakes than fritters... Not strong on the corn, quite eggy, and overall bland. Okay with maple syrup.
2
Andu
Really fluffy. Lovely texture. Reccomend getting the egg white to soft peaks and cooking them as 1 giant pancake. I added 1 red chilli, half a brown onion and 2 cloves of garlic instead of parsley
5
1614463345
Best ever corn fritter. So light, fluffy & yummy. Thank you
5
hamood the great
they taste like Sunday pancakes and i would hate for anyone to try this recipe
1
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
44
What did you think of this recipe?
Daniel
More like corn pancakes than fritters... Not strong on the corn, quite eggy, and overall bland. Okay with maple syrup.
2
Andu
Really fluffy. Lovely texture. Reccomend getting the egg white to soft peaks and cooking them as 1 giant pancake. I added 1 red chilli, half a brown onion and 2 cloves of garlic instead of parsley
5
1614463345
Best ever corn fritter. So light, fluffy & yummy. Thank you
5
hamood the great
they taste like Sunday pancakes and i would hate for anyone to try this recipe
1
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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)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
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- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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- 1 tsp vanilla essence
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- 200g butter
- 1 cup Chelsea White Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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