Fluffy, delectable corn fritters flavoured with fresh lemon zest and lots of Parmesan cheese is a great light lunch and perfect when topped with an egg.
When I was asked to be one of Woolworths’ bloggers for the duration of Masterchef again this year, I jumped at the chance. I had such fun being part of the project last year. I was even more excited when I found out we would be given “mystery boxes” filled with ingredients from which we needed to draw inspiration and create a stunning dish. I’m quite a fan of a challenge and when the first list of ingredients came through, it took my all of 5 seconds to decide what I would be making.
If you watched Masterchef last night, you would remember that during the last challenge, the contestants were given Corn as the ingredient they had to make shine and Woolworths did exactly the same for me. Except that I didn’t have an entire pantry full of stuff to choose from, but a limited few chosen ingredients. Still, I decided to go with a simple but utterly delectable recipe for corn fritters.
(Image courtesy of Woolworths)
If I were given an open pantry, I would’ve added some chopped, cooked bacon to the batter and served the corn fritters with a charred corn and smoky tomato salsa but even just as is, with a generous grating of parmesan, they are absolutely to-die-for.
To view the original recipe on Woolworths’ site, click here.
- 6 sweetcorn, kernels removed (approximately 3 cups)
- 150g flour
- 2 tsp baking powder
- 1 Tbsp sugar
- 1 tsp salt
- 100g melted butter
- 2 eggs
- 75ml cream
- 50g parmesan, finely grated
- juice and zest of 1 lemon
- Combine the sweetcorn, flour, baking powder, sugar and salt in a large mixing bowl and mix well.
- Melt the butter and beat in the eggs, cream, parmesan, lemon juice and zest.
- Whisk the liquids into the dry ingredients and mix until the batter is thick and 'drop' consistency.
- Heat a large, non-stick frying pan and add a splash of oil.
- Fry spoonfuls of the batter until golden brown on each side and cooked through.
- Drain on kitchen paper and serve warm.