|These sweetcorn fritters are lovely with a sweet chilli sauce|
Do use a fairly generous amount of oil - say, 2 to 3 tablespoons - when you fry these fritters, so that the little kernels of corn sticking out at the edges go all nutty and juice-poppy as they brown.
My kids really liked these and I'm going to make them again for their lunch boxes.
You could add some Thai flavours - a little chopped coriander, lemon grass and chopped green chilli, perhaps some ginger and garlic, to this mixture, and serve it with a sweet dipping sauce.
Quick Sweetcorn, Feta and Leek Fritters
5 ears of sweetcorn (on the cob)
a large leek, white part only, skinned and very finely chopped
a generous handful of chopped fresh parsley
two wheels of feta cheese (about 140 g), crumbled
2 free-range eggs
½ cup (125 ml) white flour
½ tsp (2.5 ml) baking powder
salt and milled black pepper, to taste
sunflower or olive oil for frying
Hold the corn cob vertically in one hand, its bottom end resting on a chopping board, and slice downwards with a sharp knife to cut off the kernels.
Put the kernels in a bowl, add all the remaining ingredients and stir well with a fork.
Heat the oil in a nonstick frying pan and, when it is nice and hot, use a large spoon to drop dollops of the mixture into the oil. Fry for about two minutes, or until golden brown on underneath, and then flip and fry for another two minutes. Don't let the pan get too hot as these burn quickly. Add more oil, if necessary, to the pan for the next batch.
Drain on kitchen paper and serve hot with lemon wedges.
Makes about 10 fritters. Print Friendly