Updated: Apr 6
One of the first entries I wrote in my handwritten recipe book over forty years ago was my mum’s recipe for corn fritters. When I was searching for recipes for this book, my daughter asked if I could include this recipe, as she now enjoys making them. So here it is.
1 x 410g (14.4oz) tin creamed corn
2 eggs, lightly beaten
1 onion, finely chopped
1 cup plain flour
¼ cup milk
1 tsp baking powder
½ tsp salt
2 tbsp finely chopped parsley (optional)
oil for frying
• Place all the ingredients in a bowl and mix until well combined.
• Coat the bottom of a frying pan with oil and place over a medium heat.
• Drop tablespoons of mixture into the pan and shallow fry for approx. 4 minutes each side or until golden and cooked through.
• Transfer the fritters to a plate lined with a paper towel and repeat the cooking process with the remaining mixture, adding more oil to the pan as needed.
Prep Time: 10 minutes
Cooking Time: 16 minutes
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