Recipe

Sweetcorn fritters

Makes 30 small fritters
Recipe developed for Cooking from the heart SA, Pharma Dynamics

These are a delicious family treat that will have the kids begging for more. The ground mixed spice in the batter may be a bit unusual, but it adds a lovely flavour and always surprises everyone. It’s really good, so don’t omit it. Any leftovers are ideal for lunch for the office or school the next day. These are also fabulous on a snack platter when entertaining. Do try the pumpkin or mixed veggie variations in the tips.

Ingredients

½ x 410 g tin whole kernel corn or 205 g frozen corn kernels, rinsed and drained

1 x 410 g tin cream-style sweetcorn

1 cup (250 ml) wholewheat flour

½ tsp (2,5 ml) baking powder

1 egg, beaten

½ cup (125 ml) milk

1 tsp (5 ml) ground mixed spice

½ small onion, finely chopped or grated

2 tbsp (30 ml) olive oil

Method

1. Mix all the ingredients, except the oil, together in a large bowl.
2. Heat a thin layer of the oil in a frying pan. Add tablespoonfuls of the mixture to the pan and fry on both sides until golden brown. Repeat with the rest of the oil and mixture.
3. Drain on paper towel and serve warm as a side dish.

Tips

1. Pumpkin fritters: Substitute kernel corn and sweetcorn for 2-3 cups cooked and mashed (cooled) pumpkin or butternut. Fry as above.
2. Mixed veggie fritters: Replace the kernel corn with 1 carrot and 1 baby marrow, grated. Fry as above.

Image by Adel Ferreira Photography.