My family love corn fritters. When my sons were small, it was a good way of getting them to eat some vegetables as with the corn you can easily sneak in some grated courgette, onion or parsley and flavour them up a little with some grated cheddar. Typically of small boys, the addition of tomato sauce by them negated the remotest taste of anything, let alone veges!
Nowadays corn fritters can be spotted in cafes; layered up with halloumi cheese or bacon and served with relish. It’s an interesting way to turn the humble fritter into a respectable lunch dish for guests or a vegetarian dinner option (minus the bacon..) served with a green salad. Delicious!
This recipe is from the Te Puke Kindergarten cookbook and has the unusual addition of custard powder, I suspect mostly for the colour. I have added some additions to the method and ingredients that were missing from the original recipe – most notably – salt and pepper to taste.
Fritter Batter – 1.5 Cups plain flour, 4 – 5 eggs, beaten, 1 tbsp custard power, 1 can creamed corn (approx 410g), salt and pepper to taste.
Add the beaten eggs to the flour and custard powder and mix into a thick batter. Add the can of creamed corn.
Add any further additions if you please: chopped parsley, 1/4 cup grated cheddar cheese, 2 tablespoons sweet chilli sauce, grated carrot, frozen peas, 1/4 onion finely chopped.
Don’t add to much to your batter that it will cause the batter not to hold, but this many eggs could stand a cup or so of additions if you so wished. Mix well and spoon into a hot frypan into which you have added butter or oil (butter is my preference.) Your fritters should be a medium consistency – easy to spoon, but not spreading too far. If you mixture is too thick, add a little milk to thin it.
Serve with additional salt and pepper, worcestershire or tomato sauce or a squeeze of lemon.