Corn Fritters

Corn fritters or corn cakes, as I like to call them because I tend to use less oil and therefore they look more like a pancake than a fried fritter. A savoury addition to almost any meal; that may be dressed up in many ways by adding chopped green onions, cilantro, jalapeño peppers, bacon and different herbs and seasonings. I enjoy serving them with spicy salsa however adding a dab of sour cream would not go a miss or maple syrup for a touch of sweetness. These unadulterated and uncomplicated corn fritters are pure bliss.     

Corn Fritters

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1 can of corn kernels

1 cup of flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon mixed seasoning

1/2 cup milk

2 eggs, beaten

1 teaspoon oil

In a large bowl, mix together the flour, baking powder, mixed seasoning and salt. Make a well in the and add the milk, beaten eggs and oil. Blend until the batter is smooth.

Add the can of corn kernels (or 1 cup fresh) and mix well.

Heat about 1/4 inch of oil in a fry pan and drop fritters by level tablespoonfuls into the hot oil. Fry until golden, turning once. Drain and serve. Serve with salsa and sour cream or maple syrup. 

Have a nice weekend everyone! - JD