If our flat was a
country, its national dish would be corn fritters. We could
eat corn fritters every night if we wanted and never ever get
tired of them. I have made them so many times that I can whip
up the mixture for a batch in under a minute (including
sprinting out to the garden to get herbs). We even bought a
second frying pan for the sole purpose of being able to cook
more of them at once. The original recipe came from Annabel
Langbein's book Great Food for Busy Lives and since
then it has been permanently etched into my brain.
Based on extensive calculations, I can tell you that it costs
about $2 to make approximately nine corn fritters. You can
even make them for lunch as an alternative to eggs on toast.
They are perfect for exam time when you need a quick but
tasty dinner option that doesn't consist of two-minute
noodles and toast. We always keep a stash of tinned corn for
emergencies arising from a lack of enthusiasm for cooking
The original recipe calls for self-raising flour but it is
always more convenient to make my own (1 cup plain flour + 2
tsp baking powder) than to buy a separate bag of flour. This
recipe also uses soda water. This can be substituted with
milk but a cheap bottle costs less than $1 and you can leave
it in the fridge for ages. That's what we do. It doesn't go
Once again, you can add things depending on the day of the
study-link week. I like to put some crumbled feta cheese
through a mixture so when they are cooked the feta just melts
in your mouth.
I also like adding chopped herbs to give colour to the
batter. I usually add both Italian and curled parsley because
both are always growing in our herb garden here at the flat.
If I have a small pot of fresh coriander sitting on the
windowsill, I'll add that too. Basil also works excellently.
However, basil plants aren't too keen on living in Dunedin
herb gardens at this time of year.
Let's do this shall we?
(Adapted from Annabel Langbein's Great Food for Busy
makes about 9 fritters
1 can whole corn kernels in brine, drained
1 cup plain flour
2 tsp baking powder
½ cup soda water
2 large eggs
salt and pepper
chopped herbs, crumbled feta, grated cheese (optional)
Start heating an oiled frying pan on a
medium-high setting. Sieve together your baking powder and
flour. Whisk in the eggs and soda water. Mix in the salt,
pepper and drained corn. Add whatever else you want in them.
Check that your pan is hot (drop in a few drops of water and
if they sizzle instantly it is hot enough). Using a
dessertspoon, spoon out your fritters onto your pan. Once the
first side is browned, flip them over and cook the other
side. Sometimes the outside can cook too quickly and burn if
the pan is too hot. Just monitor it and turn the heat down a
wee bit if that happens.
Serve your fritters with sour cream and sweet chilli sauce as
well as a nice salad and hey presto!, you have dinner/or
lunch/or a snack.
So there you have it, delicious, delicious corn fritters.