September 18, 2016
Main Dish, Side Dishes, Snacks,
Dairy, Vegetables, Corn, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Stove Top, Gluten-Free, Vegetarian, Make it from scratch, Flour, Buttermilk, Kosher Dairy more
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"From our Sunday newspaper The Sunday Times. Suggested you serve with crispy bacon, roasted tomatoes and watercress to make a complete meal. Times are estimated."
Remove the husks and silks from the corn cobs and slice the kernels from the cobs and set aside.
Place the flour, eggs, buttermilk, salt and pepper to a large bowl and whisk to combine and then add the corn, onion and coriander (or parsley as I would) and fold to combine.
Heat one tablespoon of the oil in a large non-stick frying pan over medium heat and add 1/4 cupfuls of the mixture and cook for 4 to 6 minutes each side or until cooked through and golden brown.
Repeat with the remaining oil and corn mixture.
Divide the fritters between plates and serve with the bacon, tomatoes and watercress if desired.
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We absolutely loved these corn fritters. I thought I had self-rising flour on hand, but didn't so I used a bisquick type product. Otherwise, didn't change a thing and wouldn't. Loved them.