Quick & Easy

Corn fritters with tomato chutney

corn fritters with tomato chutney
18 Item



1.Sift flour, soda and paprika into medium bowl. Make well in centre; gradually stir in combined milk and egg until batter is smooth. Stir corn, capsicum, onion and parsley into batter.
2.Spoon 1 tbsp of batter into heated, lightly sprayed, large non-stick frying pan; using a spatula, spread batter into a round shape. Cook fritter, over low heat, about 2 minutes each side or until fritter is browned lightly and cooked through.
3.Remove from pan; cover to keep warm. Repeat with remaining batter. Serve fritters with chutney and watercress

You need 1 medium fresh corn cob, weighing about 125 grams after being trimmed. You can cook more than 1 fritter at a time, but don’t overcrowd the pan.


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