I’ve been looking for a good corn fritter recipe for a while – one that doesn’t produce pancake – like fritters. These are nice and crunchy, and with the lemon and chilli, have a bit of zing to them.
I made a creamy salsa to go with them, it can be switch for tomato salsa, relish, sweet chili sauce, sour cream or guacamole. You can also add bacon!
- 2 cans of sweet corn
- 2 birdseye chillies chopped finely
- 2 shallots chopped
- handful roughly chopped coriander
- 2 large eggs
- 1/2 cup plain flour
- juice of 1 lemon
- pinch of salt and pepper
- olive oil
- side to serve
Heat a non stick pan with a little olive oil and fry the shallots until just golden. Drain the sweet corn and mix in a bowl with the shallots and remaining ingredients until combined.
Heat another tablespoon of olive oil in the pan on medium to high. Drop 2 teaspoons of mixture per fritter into the pan and pan fry on each side until golden brown. Remove from pan and place on paper towels.
Serve with relish, salsa, sour cream, sweet chili sauce or guacamole to serve.