Lemon-Scented Corn Fritters
This is a great, versatile recipe that can be used for breakfast, lunch or dinner, these fritters freeze beautifully for easy lunch-box fillers or a quick breakfast. I am a huge fan of fritters because they are so simple to make and make a perfect on-the-go snack.
You will need...
1 420gr can of tinned corn kernels, drained.
1 shallot, finely sliced
1 clove garlic, crushed
1 sprig coriander, washed and chopped
2 large eggs
3/4 cup self-raising flour
1 lemon, zested and juiced
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp dried chilli flakes
salt and pepper
olive oil, for cooking
Method...
1. Mix all the ingredients together well. Add the flour last and fold in with a wooden spoon*.
2. Coat a large, non-stick frypan with olive oil and place over a medium heat. Using two dessert spoons, dollop out the mixture and use the back of the spoon to flatten slightly.
3. Cook on the underside until you see the mixture start to cook around the edges, and then flip to cook on the alternate side. Fritters are cooked when firm to the touch. Remove and repeat until all the mixture is cooked. You will need to add more olive oil to the pan so ensure the fritters crisp up around the edges.
*The consistency should be slightly thicker then a pancake batter, if it is too thick or too runny, adjust accordingly.
You will need...
1 420gr can of tinned corn kernels, drained.
1 shallot, finely sliced
1 clove garlic, crushed
1 sprig coriander, washed and chopped
2 large eggs
3/4 cup self-raising flour
1 lemon, zested and juiced
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp dried chilli flakes
salt and pepper
olive oil, for cooking
Method...
1. Mix all the ingredients together well. Add the flour last and fold in with a wooden spoon*.
2. Coat a large, non-stick frypan with olive oil and place over a medium heat. Using two dessert spoons, dollop out the mixture and use the back of the spoon to flatten slightly.
3. Cook on the underside until you see the mixture start to cook around the edges, and then flip to cook on the alternate side. Fritters are cooked when firm to the touch. Remove and repeat until all the mixture is cooked. You will need to add more olive oil to the pan so ensure the fritters crisp up around the edges.
*The consistency should be slightly thicker then a pancake batter, if it is too thick or too runny, adjust accordingly.
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