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Corn fritters.

Creamed Corn Fritters

Harriet
Make these creamed corn fritters in a jiffy with canned creamed and canned sweet corn kernels.
It’s a simple snack that kids and adults will love.
Fluffy and light, these are great to serve at brunch, with a salad, or as an appetizer for dinners.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Mains, Snacks
Cuisine Western
Servings 22 fritters - each about 7.5 cm (2.9 inches) in diameter
Calories 112 kcal

Ingredients
  

  • 190 grams (6.7 ounces) plain flour
  • 1 ¾ level teaspoon baking powder
  • ½ level teaspoon coriander powder
  • ¼ level teaspoon cumin powder
  • 1 x 400 gram (14 ounces) canned corn kernels drained <-- note 1
  • 1 x 400 gram (14 ounces) canned creamed corn
  • 60 ml (¼ cup) buttermilk
  • 2 large eggs beaten
  • 15 grams fresh chives chopped (about 3 heaped tablespoons)
  • 2 teaspoons salt or to taste
  • ½ cup oil for frying

Instructions
 

  • Place the flour, baking powder, coriander, and cumin into a large mixing bowl. Use a spoon or whisk to mix the dry ingredients until well combined.
  • Make a well in the center of the flour, add the corn, milk, eggs, and chives.
  • Stir until the ingredients are well combined and there are no lumps. 
  • Season to taste with salt and pepper.
  • Heat the oil in a frying pan until hot. The oil is ready when you drop a little of the batter into the oil and it starts to bubble around the edges.
  • Drop heaped tablespoons of the batter into the pan, spaced about 2 cm (0.7 inches) apart, flatten the tops of the fritters with the back of a spoon. See note 2
  • Fry for about 2 minutes on each side or until light and golden on both sides and cooked through. Lower the heat, if the fritters are browning too quickly to avoid burning.
  • When cooked remove from the pan and drain on absorbent paper.
  • Best eaten hot or warm.

Notes

  • You can also use 265 grams (9.34 ounces) of frozen or fresh corn kernels. Cook and cool the corn before making the fritter batter.
  • If you would like the fritters to be of an even shape and size, drop tablespoons of batter into metal egg rings.
  • 190 grams (6.7 ounces) self-rising flour can be used in place of the plain flour and baking powder.
Serving Size
This recipe makes about 22 fritters. One fritter about 7.5 cm (2.9 inches) in diameter is a serving size.

Nutrition

Serving: 1fritterCalories: 112kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 15mgSodium: 314mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 2mgCalcium: 13mgIron: 1mg
Keyword buttermilk corn fritters
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