Ingredients
- 2 cups (300 g) corn kernels, fresh, tinned or frozen (see note 1)
- ½ cup (75 g) self-raising flour
- ½ tsp salt
- 2 eggs
- ½ cup (60 g) freshly grated cheddar
- 1 tbsp full-cream (whole) milk
- 2 tbsp roughly chopped fresh dill
- 2 spring onions (scallions), finely sliced
- 2–4 tbsp olive oil
- olive oil spray
TO SERVE
- sour cream
Instructions
- Place the corn, flour, salt, eggs, cheese, milk (see note 2), dill and spring onion in a medium-sized bowl and combine.
- Heat a large heavy-based frying pan over medium heat. Drizzle with olive oil so the base of the pan is evenly coated.
- Spoon ¼ cup of the corn mixture into the pan and spray the top with olive oil spray before using your spatula to gently flatten the mixture into a flat, circular shape.
- Cook 2–3 fritters at a time, being careful not to overcrowd the pan.
- Cook the fritters for 6–8 minutes, flipping once halfway through. Transfer to a plate lined with paper towel.
- Serve the fritters with the sour cream.
Notes
Note 1 – Fresh corn is the tastiest and gives the best “pop” texture when you bite into the fritters. If using frozen corn, thaw it completely before use. Use a scrunched-up paper towel to dry thawed frozen or canned corn prior to use.
Note 2 – If the mixture is too thick, you can thin it out with a little extra milk.
MAKE AHEAD
You can refrigerate the fritters for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight or allow to thaw for 30 minutes on the counter before use. Reheat in the microwave or toaster. They can also be eaten cold.
LEFTOVERS
Refrigerate the fritters for up to 3 days. You can also freeze them for up to 2 months. Thaw the fritters completely in the fridge overnight or allow to thaw for 30 minutes on the counter before use. Reheat in the microwave or toaster. They can also be eaten cold.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: corn, fritters, corn fritters
- Method: frying / pan
- Cuisine: American