Tonight, needing a very quick meal, I turned to one of my childhood favourites, knowing that I could have it on the table in about 15 minutes time.
My mother used to make us corn fritters from time to time, and we loved them. I still enjoy them as a light vegetarian meal, or with the addition of salmon or tuna. Other vegetables are easily added or disguised (if you have children that will not eat certain things) for additional nutritional value. My oldest son has been convinced that kumara is carrot on many occasions in these little fritters. Sorry darling!
Perfect teamed up with a spicy salsa or a sweet chilli sauce, they are fast to make and also very economical. There’s always a can of creamed corn in the pantry so they can be made on short order. They reheat well the next day if there are any left.
Heat up your frying pan or hot plate while you make the batter, you can have this all done very quickly and on the table. Make the salsa while the fritters are cooking. I like to serve this with a garden salad, fat potato wedges and sour cream.
- 1 can of creamed corn
- additional whole kernel corn if you wish, frozen canned or fresh
- 1/2 cup of flour
- 1/2 tspn baking powder
- 2 eggs
- 3 Tblspns melted butter
- 1 green onion finely chopped
- salt and pepper to taste
Place everything in a medium sized bowl and stir until just mixed.
Drop in large spoonfuls on a hot plate or into a frying pan that has a small amount of oil in it (just to stop them sticking)
When they start to look cooked around the edges and the underside is golden, turn carefully with a spatula and cook the other side ( 3-4 minutes)
While the fritters are cooking, make the salsa.
- half a large red onion finely chopped
- two ripe tomatoes diced
- half a cup of whole kernels of corn (fresh is best)
- 1-2 tspns of hot sauce or fresh chilli to taste
- squeeze of lime juice
- finely snipped chives
Mix these all together and check for seasoning - add salt if you wish. Leave at room temperature until ready to serve, for up to 30 minutes.