Fool Proof Corn Fritters
by Alice Zaslavsky
Once you get the hang of these, you’ll be making them all the time, and adding your own go-to combinations beyond these bases. In fact, the more veg you can pack in, the better – think zucchini, frozen peas, shredded red bell pepper and the like. Keeping the corn frozen adds moisture, and saves you having to thaw it in advance. These fritters are not only brilliant for breakfast, steaming hot and crispy, but make for fab lunch box additions, too.
Ingredients
- 2 cups (300 g) frozen corn kernels
- 1/2 cup (75 g) self-rising flour (page 23) (I use gluten-free, but you do you)
- 2 eggs, lightly beaten
- 1/3 cup (80 ml) milk
- 1/2 cup (55 g) grated haloumi
- 1/2 teaspoon flaked sea salt
- 1/2 teaspoon freshly
- cracked black pepper vegetable or canola oil, for shallow-frying
Method
Pop the frozen corn into a bowl with the flour and toss through to coat. Add the eggs, milk, haloumi, flaked sea salt and pepper and mix well to combine. Allow to stand for 15 minutes, or until bubbling a little.
Add in any chosen flavorings (see below; this is where things can get creative).
Heat 1 cm (1/2 inch) of oil in a large frying pan over medium–high heat. Line a tray with paper towel and set a wire rack on top.
Working in batches, add heaped tablespoons of the batter to the hot oil and cook for 1–2 minutes, or until golden. Turn and cook for a further 1–2 minutes, or until cooked through and golden. Drain on the wire rack and continue with the remaining batter. Serve hot.
Tip: You can also slice corn kernels off fresh corn and stir these through the batter. However, you’ll need to add another tablespoon or so of milk to compensate,until you have the consistency of pancake batter.
Tex-Mex Fritters
To the batter, add 1 teaspoon smoked paprika, 1 small grated red onion and 1/2 bunch of shredded cilantro. Cook as above. Serve with lime wedges ,extra cilantro and chili salt, or mayonnaise spiked with chipotle chilis or smoked paprika.
Indonesian Fritters
Tothebatter, add 100g (31/2oz) thinly sliced green or snake beans, 1 teaspoon finely grated ginger and 1 finely chopped seeded red chili. Cook as above. Serve with Vietnamese green or red nuoc cham (page 221).
About Alice Zaslavsky:
A former high school teacher and MasterChef Australia crowd favourite, now food judge, television and radio broadcaster, writer and food literacy advocate, Alice Zaslavsky is the freshest—and friendliest—voice in food. Vegetables are at the heart of everything she preaches. She is the creator of innovative digital toolkit Phenomenom for teachers and schools plus an accompanying podcast for families, Nomcast, which is helping change the way food is taught in schools and homes around the world.
Photo credit: Ben Dearnley
Excerpted from In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky. Text Copyright © 2022 Alice Zaslavsky. Design and Illustrations Copyright © 2022 by Murdoch Books. Photography Copyright © 2022 by Ben Dearnley. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.