Corn Fritters
These went down well with 2 children and a husband, and accompanied a lunch of chilli wraps with cheese and shredded lettuce. The recipe is a bit wasteful when using corncobs, but I suppose in southern states corn is plentiful....
2 Corn on the cob
1 egg, separated
2 x 15mlsp (2 Tblsp) plain flour
½ x 5mlsp (½ tsp) salt
Oil for frying, with knob of butter if desired
Cut the sweetcorn kernals off of the cobs, by placing in a bowl, then cutting down the length of the cob to release the kernals into the bowl.
Mix the egg yolks, the flour and the salt into the kernel mixture, and blend well.
Whisk the egg white until it forms soft peaks. Fold the egg white gently into the corn mixture.
In a frying pan, heat the oil and butter. Drop Tblsps of the mixture into the pan. Fry until golden on one side, flip and continue until golden.
Keep fritters warm until all mixture is used up.
Makes approx 10 fritters
NB: I cooked the 1st 3 fritters in the oil/butter. It seemed quite oily but they did really go crispy; I continued the rest of the mixture with a very lightly greased pan (like drop scones) the resulting fritters were dryer and less crispy. You choose!
For the photograph I made a quick salsa using 1 tomato, diced, half an avocado, diced, 1 Tblsp of lemon juice, salt, to taste and 1Tblsp of chopped coriander mixed together; to accompany the fritters.
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