When I woke up this morning and checked the internet I came across an article saying today is National Corn Fritters Day. After some more research I found out the ‘national’ is meant for the United States, but I thought that doesn’t mean I can’t celebrate it over here, right?
I love corn but only came across corn fritters when I moved to Australia.
I served mine with an Avocado Salsa, but you could also just serve them with sweet chilli sauce and sour cream, or tomato sauce or whatever takes your fancy.
Get cooking and happy Corn Fritters Day!
Corn Fritters (adapted from Bill Granger)
1 tin (400g) sweet corn
1 small red onion chopped (or a handful of spring onions)
15 g chopped coriander leaves
125 g plain flour
1 teaspoon baking powder
Freshly ground Black pepper
vegetable oil for frying
Avocado salsa to serve (see below)
2 ripe Avocados stones removed and diced
15 g coriander leaves
2 tablespoons Lemon Juice or Lime juice
2 tablespoons finely chopped spring onions scallions
1 Tomato quartered, seeded and finely sliced
1 dash Tabasco sauce, optional
freshly ground Black pepper
Preheat the oven to 120°C (250°F/Gas 1).
Mix together with a spoon the corn kernels, flour, eggs, baking powder, onions (or spring onions), coriander leaves and salt and pepper until it all comes together.
Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat.
When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
(Adapted from Bill Granger’s recipe)