Corn fritters recipe
A good corn fritter recipe is an excellent thing to have up your sleeve for breakfast, brunch or making a meal out of a tin of corn. This is as good a recipe as any and once you know how to do it, you’ll never be short of a speedy, filling dish.
Ingredients
- 1 small onion, finely chopped or 100g/3.5oz frozen sliced onion
- 75 g self-raising flour
- 1 /8tsp cayenne pepper or 1/4tsp chilli powder
- 1 pinch salt and pepper
- 300 g drained, tinned sweetcorn
- 2 eggs
- 2 tbsp milk or water
- 2 tbsp cooking oil
- 1 small onion, finely chopped or 100g/3.5oz frozen sliced onion
- 2.6 oz self-raising flour
- 1 /8tsp cayenne pepper or 1/4tsp chilli powder
- 1 pinch salt and pepper
- 10.6 oz drained, tinned sweetcorn
- 2 eggs
- 2 tbsp milk or water
- 2 tbsp cooking oil
- 1 small onion, finely chopped or 100g/3.5oz frozen sliced onion
- 2.6 oz self-raising flour
- 1 /8tsp cayenne pepper or 1/4tsp chilli powder
- 1 pinch salt and pepper
- 10.6 oz drained, tinned sweetcorn
- 2 eggs
- 2 tbsp milk or water
- 2 tbsp cooking oil
Details
- Cuisine: British
- Recipe Type: Sweetcorn
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Toss the onion into a large mixing bowl. Add the flour, cayenne pepper or chilli powder, salt and pepper, and stir well to coat it all.
- Add the sweetcorn to the bowl and stir again.
- Crack in the eggs and add the milk or water, then mix well to form a rough batter.
- Heat the oil in a large frying pan on a medium heat.
- Drop in the batter, 2–3 tablespoons at a time. Cook for 3–4 minutes on each side and serve.
This recipe is from Tin Can Cook by Jack Monroe. Published by Bluebird, £6.99. Photography by Jack Monroe.
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