Sweet corn and chive fritters
Delicious for breakfast, brunch or lunch, they can also be made bite-sized for pass-arounds.
2 sweet corn cobs, cooked and cooled
¾ cup flour
1 tsp baking powder
freshly ground black pepper, to taste
1 egg, beaten
2 Tbsp milk
2-3 Tbsp chopped chives
2 tomatoes, sliced into wedges
Carefully slice off kernels from sweet corn cobs.
Sift flour, baking powder, salt and pepper into a bowl.
Mix egg and milk together and add to the dry ingredients.
Add sweet corn kernels and chives and mix gently.
Heat a non-stick heavy-based frying pan over a medium heat.
Lightly spray with canola oil then drop tablespoonfuls of mixture onto the hot surface.
Cook until bubbles appear and the fritter is golden brown. Turn over and cook the other side.
Serve garnished with tomatoes and chives.
Variation: Serve with Chilli and tomato chunky chutney or Hot hot sauce [see our recipes].
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.7g|