Classic Corn Fritters Recipe

"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."

Original is 5 servings

Metric US

I've Tried It

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.