Easy Corn fritters
Ingredients
3 corn cobs / 2 small cups corn / 1 can
140g cake flour
2 free-range eggs
½ cup milk
100g mature Cheddar cheese, grated
2T parsley, chopped
1T chives, chopped
1t baking powder
salt, to taste
oil, to deep-fry
140g cake flour
2 free-range eggs
½ cup milk
100g mature Cheddar cheese, grated
2T parsley, chopped
1T chives, chopped
1t baking powder
salt, to taste
oil, to deep-fry
Method
Cook the corn in boiling water until soft. Cut the corn off the cob.
Mix together the flour, eggs, milk, cheese, herbs, baking powder and salt.
Add the corn. Heat the oil in a saucepan until hot. Drop spoonfuls of batter into the oil.
Cook until puffed up and golden brown. Drain on absorbent paper.
Keep warm until ready to eat.
Mix together the flour, eggs, milk, cheese, herbs, baking powder and salt.
Add the corn. Heat the oil in a saucepan until hot. Drop spoonfuls of batter into the oil.
Cook until puffed up and golden brown. Drain on absorbent paper.
Keep warm until ready to eat.
You may add the optional feta for extra salty taste.
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