My recipe for corn fritters is heavier than most on eggs and corn because that’s what I have and that’s the way I like’em. A mere variation on zucchini fritters and beetroot fritters. For lunch with a salad, to accompany pre-dinner drinks or barbecue fare, they’re adaptable and appealing. Better made fresh, but you can chill them and reheat them in the oven if that suits your schedule.
One cup corn kernels, fresh, frozen or canned
Two large eggs, beaten
50g grated fresh parmesan
Handful of chopped chives or a couple of spring onions finely sliced
Half a cup of plain flour
One teaspoon baking powder
One tablespoon Thai sweet chilli sauce
Mix together all the ingredients in a bowl. Cook teaspoons of mixture in a little oil in a non-stick frying pan in several batches until golden brown on both sides.
