Most people that I have made this for have started by having never heard of corn fritters and thinking they sound weird. But they end up loving them. They are basically savoury pancakes with sweetcorn in them – I have added fried onion and cut up bits of bacon to them before, and my sister likes adding some fresh mozzarella. Basically anything goes when making these diverse little wonders 🙂
Sometimes I make it as a side, or just have corn fritters with either sausages or bacon – the salty-ness of the meat compliments the sweetness of the corn.
4oz self-raising gluten free flour (alternatively use plain flour and ½ tsp. baking powder)
4 fluid oz. milk
1 fluid oz. water
A generous helping of salt and freshly ground pepper
1 tin of corn
sunflower or vegetable oil for frying
Use a measuring jug to mix these in, as it is easiest when it comes to pouring the mixture out and you will need one to measure the liquids. First pour in the milk and water, then sieve in the flour. Add the egg, salt and pepper then stir with a metal spoon. Drain the tin of corn, then tip it into the mixture and mix gently. Heat the oil in a large non-stick frying pan on a medium heat and pour the mixture in dollops of three or four, depending on how big you want them. You may need to add more oil to the pan with each batch to stop them drying out. Fry as you would with pancakes or until you can see the edges getting golden brown, then flip over and fry on each side until cooked and golden brown.