Quick & Easy

Sweet corn fritters

sweet corn fritters



1.Discard husk and silk from corn, cut kernels from cob. Peel and coarsely chop onion. Trim spinach, wash and drain leaves.
2.Reserve 1 cup corn kernels. Process remaining corn, onion, eggs and parsley until coarsely chopped, transfer to large bowl. Stir in sifted flours and reserved corn kernels. Season.
3.Preheat oven to 120°C (100°C fan forced).
4.Spray large heated frying pan with cooking oil, cook bacon until crisp. Place on oven tray.
5.Cook tomatoes in same heated pan until skins start to split, place on tray with bacon. Wipe out pan. Transfer tray to oven to keep warm.
6.Spray same heated pan with cooking oil, working in batches, drop ¼ cup batter into pan for each fritter. Using spatula, spread batter into rounds, cook about 2 minutes each side or until cooked through. Transfer fritters to tray in oven to keep warm. Repeat to make 12 fritters, wiping out pan between batches.
7.Cook spinach, in batches, in same heated pan until wilted. Drain off excess liquid, season.
8.Serve fritters with spinach, bacon and tomatoes.

Made from fresh corn, these fritters, served with spinach, bacon and tomatoes, are also a great lunch dish or casual dinner. But for a late breakfast they can’t be beaten. For breakfast they should be cooked just before they’re served, but cold corn fritters are excellent picnic food, so make a few more than you need and keep them for later.


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