These punchy corn fritters were one of the first recipes I learnt to make. By now, I know this gorgeous recipe verbatim. They’re a Kiwi brunch classic that regularly feature on cafe menus around the country. Our family often has corn fritters as a quick midweek dinner instead of weekend brunch. The basic recipe below can be easily jazzed up with different spices or herbs for different flavour profiles. I adore adding ground cumin and chilli for an exotic spin. This recipe is adaptable however the only mandatory ingredient is whole corn kernels. If you have a preference for frozen over canned, or if the season allows for fresh off the cob, that is great. Creamed corn will make fritters that are creamier and smoother in texture.
Fritters are also a great way to use up odds and ends in the vegetable bin. Add in sliced leek, grated carrot or diced capsicum to help lift the vegetable content – a great way to help get your five a day. I also use standard cheddar most of the time, but occasionally I will mix in a fancier cheese if we have some leftover. Little broken nuggets of camembert or brie add a touch of creamy decadence. Parmesan cheese adds a depth of unami that is delicious as well.
The usual suspects to accompany corn fritters on cafe menus is bacon, sour cream and sweet chilli sauce. This combination is delicious, if not a bit heavy and calorie laden. For a midweek meal, we top them with a little free range mayo and sliced or mashed avocado. We signed up to an Avo Tree subscription before our son was born and we get wonderful avocados delivered fortnightly – it’s amazing and I highly recommend their service for any new, avocado adoring family.
Ingredients
- 3 cups corn kernels
- 1x red onion, chopped
- 2 eggs
- 1/4 cup coriander or flat leaf parsley
- Salt and pepper to taste
- 1/4 cup cheddar cheese, grated
- 2 tsp chilli flakes
- 1 cup plain flour
- 1 tsp baking powder
- 3 tbsp olive oil
- 2x tomatoes, diced
- 1x avocado, diced
- 3 tbsp parsley
- 3 tbsp lime juice
- Lime quarters to serve
Instructions
Place 2 cups of corn in a food processor. Add the onions, eggs, coriander or parsley and season. Then whizz together until processed, but not smooth. Place the whizzed corn mix into a bowl and stir through the remaining corn, cheese, chilli flakes, flour and baking powder. In a small bowl, toss together the tomato, avocado, parsley and lime juice. Heat a little oil in a pan over medium heat. When the oil is hot, drop a couple of tablespoons of mixture per fritter into the pan and cook in batches for 2 minutes each side, or until golden. Transfer to a tray to keep warm in the oven while you finish the rest of the fritters. To serve, stack the fritters on each plate, top with the salsa and a little yoghurt dressing. Serve with extra lime to squeeze on top.
