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Corn fritters

Makes 15

Stodgy corn fritters are the worst, so it took a few attempts to get these just right. The best bit? The wonderful texture of the fritters is down to the fact that each one is loaded with veg. You can enjoy these any time of day.



Preheat then oven to 120C. Roughly chop the potatoes, then add to a food processor or blender with the onion and 200 g corn kernels and process until very finely chopped. Transfer the potato mixture and any liquid into a large bowl. Stir in the remaining wet ingredients to combine. Fold in the flours until combined and season with the salt and pepper.

In batches, heat 2 teaspoons oil in a frying pan over medium heat. Once hot, in batches, cook 4 tablespoons of the mixture (1/3 cup) for 3 minutes each side or until golden and cooked through. Drain on paper towel and keep warm in the oven. Serve the fritters with salad leaves and chunky tomato ketchup.

Nutritional Information