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Fresh Corn Fritters


  • 3-4 corn cobs (or 3 cups corn kernels, can use frozen)

  • 1/2 red onion, diced

  • 1/2 red capsicum, diced

  • 150g feta cheese, crumbled

  • 1/4 cup chopped fresh herbs (basil, coriander, parsley...)

  • 1/2 cup self-raising flour

  • 3 Traditional Free Range eggs, lightly whisked

  • salt and freshly ground black pepper

  • 25g butter

  • 2 tablespoons olive oil

Cut the kernels from the corn cobs using a large chefs knife.

In a large bowl combine the corn, onion, capsicum, feta, herbs and flour.

Add the eggs and mix to combine, season with salt and pepper.

Melt the butter with olive oil in a large frying pan over a moderate heat.

When the butter starts to bubble Cook large spoonfuls of mixture in batches until golden on each side and cooked through. This will take about 5 minutes.

Set side and keep warm until remaining fritters are cooked.


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