Classic corn fritters

  • 4 fresh corncobs
  • 2 cups (300g) self-raising flour
  • 3 eggs
  • 1½ cups (375ml) buttermilk
  • sea salt and cracked black pepper
  • 4 green onions, thinly sliced
  • ¼ cup finely chopped coriander
  • ⅓ cup (80ml) vegetable oil
  • crispy bacon, roasted tomatoes and watercress, to serve 

 

  1. Remove the husks and silks from the corncobs. Slice the kernels from the cobs and set aside. 
  2. Place the flour, eggs, buttermilk, salt and pepper in a large bowl and whisk to combine. Add the corn, onion and coriander and fold to combine. 
  3. Heat one tablespoon of the oil in a large non-stick frying pan over medium heat.
  4. Add ¼-cupfuls of the mixture and cook for 4–6 minutes each side or until cooked through and golden brown. Repeat with the remaining oil and corn mixture.
  5. Divide the fritters between plates and serve with the bacon, tomatoes and watercress. Serves 4–6.  

 

RATE THIS RECIPE:
Reader ratings (3.38) 321251

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox