Classic Corn Fritters
Recipe: #24893
September 18, 2016
Categories: Side Dishes, Snacks, Corn, Brunch, Gluten-Free, Vegetarian, Flour, Buttermilk, Kosher Dairy, more
"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."
Ingredients
Nutritional
- Serving Size: 1 (321.1 g)
- Calories 572
- Total Fat - 28.2 g
- Saturated Fat - 6.2 g
- Cholesterol - 166.3 mg
- Sodium - 174.3 mg
- Total Carbohydrate - 67.4 g
- Dietary Fiber - 8.6 g
- Sugars - 11.6 g
- Protein - 19.6 g
- Calcium - 155.6 mg
- Iron - 3.6 mg
- Vitamin C - 8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Remove the husks and silks from the corn cobs and slice the kernels from the cobs and set aside.
Step 2
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.
Step 3
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.
Step 4
Repeat with the remaining oil and corn mixture.
Step 5
Divide the fritters between plates and serve with the bacon, tomatoes and watercress if desired.
Tips
No special items needed.