Easy corn fritters
( SERVES 4 )
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|1 cup||Self raising flour, sifted|
|2 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|1 can||Corn kernels, 420g, drained|
|3||Spring onions, trimmed and chopped|
|¼ cup||Extra virgin olive oil|
|1 to serve||Rocket leaves|
|1 to serve||Cherry tomatoes, roasted|
- Place the flour, eggs, oil, milk, salt and pepper in a large bowl and whisk to combine.
- Add the corn and onions and mix to combine. Heat the extra oil in a large non-stick frying pan over medium heat.
- Cook 2 tablespoons of the mixture, in batches, for 2-3 minutes each side or until golden and cooked through.
- Drain on absorbent paper. Serve with rocket and roasted tomatoes.
TIP: To roast cherry tomatoes, place on a baking tray, drizzle with olive oil, sea salt and cracked black pepper and roast in a 200 degC oven for 5 minutes.