Michelle's corn fritters.
Corn fritters
Corn fritters are a staple of the cafe brekkie, but they're super-easy to make at home. The fresh corn kernels just burst with sweetness in your mouth.
SERVES 2
1 fresh corn cob
2 medium eggs
½ cup wholemeal self-raising flour
½ cup low-fat milk
1 green (spring) onion, finely chopped
olive oil spray
2 tbsp mint leaves
Place corn cob upright on a board and cut away kernels. Set aside. Whisk eggs in a large bowl with a fork. Stir in corn kernels, flour, milk and half the onion.
Lightly spray a large non-stick frying pan with olive oil and place over a medium-high heat. Drop heaped ¼-cup measures of egg mixture into pan in batches, to make 6 fritters, and flatten each with back of a spoon. Fry for 3-4 minutes on each side until golden and cooked through.
Serve immediately, sprinkled with mint leaves and remaining onion.
Tip: Make sure you flatten the fritters well in the pan. If they're too thick, they won't cook through properly.
Recipe from The No Excuses Cookbook (Viking) by Michelle Bridges, photography by Nick Wilson and Julie Renouf.
From: Sunday Life
