Mnnnn corn fritters stacked with roast veggies that I made for family lunch today :
I don’t really follow a recipe for these – They’re one of those things, like muffins and scones that I used to make every Saturday when I was studying fine arts and worked weekends cooking. You cook something often enough and the recipe sticks… I’ve just had to get used to cutting down quantities.
Roughly they have : x1 Bag frozen corn… Tinned works too, as does creamed corn. x1 Finely diced red onion, small handful chopped fresh basil, large handful chopped fresh coriander, teaspoon vege stock powder, 1/2 teaspoon sweet smoked paprika, fresh cracked pepper, x 2-3 tablespoons sweet chilli sauce, 1/4 cup finely grated parmesan, 3-4 eggs, 1 cup self raising flour and enough milk to bind the mixture… Not too wet. Mix until just combined. Over-mixing will make them dense and heavy rather than light. Fry on med heat with a little olive oil and finish off in the oven if the outside turns golden before the inside is cooked through.
I stacked mine up with various roasted veggie slices, a little basil pesto and topped with fresh basil leaves. They go well with sweet chilli sauce or home made tomato relish. Also great with Haloumi cheese. Ah I love corn fritters oh so much!