Sweet corn fritters are fast becoming the new sourdough toast of coffee shops. Both sweet and savoury, we like to serve them as a DIY brunch for everyone to dig in and help them-selves: Bacon, guacamole and salsa or crème fraiche, maple syrup and berries. Smiley, happy people.
Makes 10 fritters
Ingredients
2 fresh corn on the cob, kernels removed
2 large eggs
1 tbsp rice flour
½ tbsp polenta
1 tsp baking powder
½ tsp garam masala
¼ tsp sea salt
Freshly ground Black pepper
Vegetable oil for frying – coconut oil is delicious, and good for gut health!
Method
- Mix all ingredients except the sweet corn and 1 egg, together in a bowl.
- Add sweet corn and mix.
- Whisk egg white only of the retained egg and fold into mix thoroughly.
- Heat 1 tbsp oil in a frying pan on a medium to high heat. Dollop 1 tbsp of mix per fritter into the hot oil.
- Cook on a medium to high heat for 2 mins on the first side and 1 min on the second. Or until browned.
- Serve immediately or keep warm in a pre-heated oven.
You can also make the mixture in advance and keep in the fridge or freezer. Ideal for a fuss free Sunday breakfast or last minute supper.
Tip: Swapping the rice flour and polenta quantities around gives you a yellower, denser fritter. We prefer the higher rice flour option as it maintains a lighter texture.