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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 dinner.
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 too flat.
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 Lives)
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)
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.