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Home / Eat Well / Recipes
Makes:
8-10
Nick Reed
By
Delaney Mes
VIEW PROFILE
Corn fritters are one of my all-time favourite brunch dishes, although I have very fond memories of my mum's perfect corn fritters being a quick dinner when I was a child.
These ones I've added a few things, and they're always good with a dollop of something on the side and crispy bacon if you're feeling game.
Ingredients
| 1 can | Creamed corn, 330g (Main) |
| ½ | Small red onions, finely chopped |
| 1 small bunch | Fresh parsley, finely chopped |
| 1 small bunch | Fresh mint, finely chopped |
| 2 Tbsp | Feta, crumbled |
| 4 Tbsp | Flour, heaped |
| 1 tsp | Baking powder, a scant one |
| 2 | Eggs (Main) |
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Directions
- Place all ingredients in a bowl and whisk together with a fork. Season with sea salt and cracked black pepper
- Heat a knob of butter in a frying pan on medium-high heat, and once the butter is bubbly, reduce heat slightly and place dollops of mixture into the pan, being careful not to overcrowd it.
- Fry the fritters in batches until golden and crisp on each side, and serve with relish, sour cream, and a few additional chopped herbs. You could also serve with bacon and a small side of salad greens, such as baby spinach.
Also try Delaney's
for brunch.
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