Corn fritters are an easy meal that perfect at any time of the day! These fritters are very popular in New Zealand and can be truly called a "Kiwi classics".
Corn is rich in insoluble fibre that feeds the good bacteria in the gut, which aids in digestion. Throw in a healthy amount of vitamin A, B, E, plus iron and potassium, and you have got one sweet package.
You can use either fresh sweetcorn (in season) or frozen kernels from the supermarket (during winter). Both will work well.
These particular corn fritters are loaded up with green onion, smoked paprika, and there is a generous portion of cheese.
The eggs in these fritters provide a high-quality protein making them incredibly nutritious.
These corn fritters freeze wonderfully. They also make a great lunchbox snack. Cook them the day before to save time and reheat before serving.
3 eggs (organic if possible)
3/4 cup ﬂour
1/2 cup tasty cheese
2 cups corn kernels (fresh or frozen)
1/2 spring onion
1 tsp baking powder
1/2 tsp smoked paprika (optional)
1/2 tsp salt
1 pinch black pepper
Whisk the eggs, salt and pepper together.
Add the ﬂour, baking powder, cheese and paprika and mix thoroughly.
Add corn kernels and mix well.
The batter might not look appetising at this stage but it will change once you fry the fritters.
Heat a few teaspoons of cooking oil of your choice (I like using Sunflower oil) in a frying pan and scoop a tablespoon of the mixture onto the pan.
Turn once or twice during cooking, until well risen and golden brown on both sides.
Serve warm with your favourite sauce.
I served these with homemade mayonnaise and mustard sauce with a pinch of smoked paprika on top; and a pickled beetroot on a side. It also goes well with salad and homemade tomato sauce.
Dip, dip, and EAT! One of the best foods to eat with the dip.