Sweet corn fritters have been a staple lunch in our families for many years – in fact they were one of the first things we learned to make when we were children.

We prefer not to deep-fry our fritters because of the excess fat content and you will find the fritters really do soak up the oil in a pan. So using a non stick pan cuts down the need for excessive oil.

When we were younger we always cooked our fritters in butter but the butter tends to burn easily so now we use a light oil such as grape seed oil. These fritter work just as well when I use fresh corn kernels or frozen corn to replace the canned corn kernels.

For about 12 fritters you will need:

• 1 can cream style sweet corn, 410 gm / 13 oz
• 1 can sweet corn kernels,  410 gm / 13 oz,  drained
• 4 Tbsp plain white flour or chick pea flour
• 1 tsp baking powder
• 1 egg
• 1 small onion, very finely chopped, or you can use spring onions/scallions
• ½ cup chopped bacon, lightly cooked (optional)
• salt and pepper – just a couple of grinds of each.

Method:

Add all ingredients to a bowl and mix to combine — do not over mix any batter recipe.

Shallow fry spoonfuls in a small amount of oil of your choice. We like grape seed oil as it is of neutral taste and has a high smoke point.

Once you see little bubbles appear on the top of the fritters flip them over to cook the other side.

It is important to only flip them once otherwise they may be tough and rubbery.

Drain fritters on greaseproof paper prior to serving. Serve with some relish, salsa, or chutney on the side.

5 Cows Tip:

Adding slices of smoked salmon and a simple green salad on the side will make these fritters a complete meal.