Today we enjoyed a late lunch of corn fritters. These little fritters remind me of my childhood, and are a nice warm comfort food on another dreary old day like today.
I used the following good old Alison Holst recipe:
For 6 servings
- 440g can whole-kernel corn
- 1 egg
- 1 cup flour
- 2 tsp baking powder
- oil for frying
Drain the corn, reserving the liquid. Put corn in a bowl with the egg and mix with a fork. Add about 1/4 cup of the reserved liquid along with the sifted dry ingredients and stir gently until dry ingredients are damp and mixture is of fritter batter thickness [quite stodgy, not at all runny like pikelets or pancakes.] Do not over mix
Using two spoons, drop teaspoons [ops mine were more like desert spoons] of the batter carefully into hot oil about 5mm deep and fry until golden brown on both sides. Drain on paper towels and serve with tomato sauce.
[I quite like eating it with sweet Thai chilli sauce or a fancy chutney – if I’m feeling like something a bit flasher than good old ‘T-sauce.’]