- Ingredients
- Method
Ingredients
- 1 X 410 g can cream-style sweetcorn
- 1 cup Edmonds Self Raising Flour
- ¼ cup Meadow Fresh Low Fat Milk
- 3 eggs, separated
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped parsley
- 5 tablespoons Olivani Pure Olive Oil, to cook
Reviews
47
What did you think of this recipe?
Tina
These fritters are amazing. I added spring onions to mine. Have also added grated zucchini, bacon. My family all agree they are the best ever.
5
LAL
I found them awfully oily. Something wrong with the mix quantities I think.
1
Rag
Terrible. Tastes like egg.
1
lynn andrews
mmmm sounds real nice ,I lke the pamesam polenta corn fritters ,with the avocado,and also the banana cake with the chocolate icing,we haven't had pancakes for years ,thankyou Chelsea,for these ideas ,we will try them out,we have only just got into eating advocado dip ect our daughter has spoilt us ,all the vert best for xmas to the staff ,and to all your families from lynn and peter Andrews in taupo,,,our rating will be 5 stars thankyou
5
Libby
Loved this recipe. Light and fluffy.
4
Jamie
So quick, easy and tasty. Apart from beating and folding the egg whites, my 7 year old did the rest and the fritters turned out amazing.
5
Jonny Gale
exelent.
5
Rachel Davis
Ugh, gluggy and bland, and yes I measured correctly .
1
Deborah
Absolutely delicious.
5
Veesh
This is my all time favourite corn fritter recipe. Not stodgy.
5
Method
In a large bowl, mix the cream style sweetcorn, Edmonds Self Raising Flour, Meadow Fresh Low Fat Milk, egg yolks, salt and freshly ground black pepper and parsley together. In a separate bowl, beat the egg whites until stiff and fluffy. Fold these gently into the corn mixture.
Heat the Olivani Pure Olive Oil in a large non stick frypan over medium to high heat. Cook spoonfuls of mixture for approximately 3 minutes each side until puffed up and golden brown. Drain on paper towels. Keep warm in the oven while you cook the remainder of the batch. Serve with chilli sauce, tomato sauce or salsa.
Makes 8-10 large, 20 small.
Reviews
47
What did you think of this recipe?
Tina
These fritters are amazing. I added spring onions to mine. Have also added grated zucchini, bacon. My family all agree they are the best ever.
5
LAL
I found them awfully oily. Something wrong with the mix quantities I think.
1
Rag
Terrible. Tastes like egg.
1
lynn andrews
mmmm sounds real nice ,I lke the pamesam polenta corn fritters ,with the avocado,and also the banana cake with the chocolate icing,we haven't had pancakes for years ,thankyou Chelsea,for these ideas ,we will try them out,we have only just got into eating advocado dip ect our daughter has spoilt us ,all the vert best for xmas to the staff ,and to all your families from lynn and peter Andrews in taupo,,,our rating will be 5 stars thankyou
5
Libby
Loved this recipe. Light and fluffy.
4
Jamie
So quick, easy and tasty. Apart from beating and folding the egg whites, my 7 year old did the rest and the fritters turned out amazing.
5
Jonny Gale
exelent.
5
Rachel Davis
Ugh, gluggy and bland, and yes I measured correctly .
1
Deborah
Absolutely delicious.
5
Veesh
This is my all time favourite corn fritter recipe. Not stodgy.
5
ingredients
- 2kg whole kernel corn
- 1 ½ cups diced red peppers
- 1 ½ cups diced green peppers
- 1 cup finely chopped celery
- 1 chopped onion
- 1 cup Chelsea White Sugar
- 2 ½ cups white vinegar
- 1 tablespoon salt
- 1 teaspoon celery seeds
- 1 teaspoon chopped garlic
- 1 tablespoon dry mustard
- 1 teaspoon tumeric
- ¼ cup cornflour
- ¼ cup water
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