Corn is one of my all time favourite foods, the more I can get away with eating it the better. Here is one of the more complete meal-style options that I love to make during the summer. Make plenty, and these make great snacks in the following days.
+ 50 grams butter, melted
+ 1/2 cup milk
+ 3/4 cup plain flour *
+ 2 eggs, beaten lightly
+ 1-2 cobs of fresh corn, with the kernels sliced off
+ 2 medium zucchinis, coarsely grated
+ vegetable oil, for shallow-frying
+ paper towel
* If you happen to have some rice flour on hand, substitute half of the plain flour with rice flour and you are sure to get a lovely crisp fritter!
+ 3 tomatoes, roughly chopped
+ 2 avocados, roughly chopped
+ 1 small red onion, roughly chopped
+ 2 tablespoons of lemon or lime juice
+ 2 tablespoons of finely chopped coriander
Combine butter, milk, flour and egg in a medium bowl. Whisk until smooth. Add corn and zucchini, mix well. For your salsa, simply place all ingredients in a small bowl and lightly toss.
Heat 1-2 centimetres of oil in a medium fry pan. Once oil is warm, place around two heaped tablespoons of batter in per fritter. To test the oil, place the end of a wooden spoon in, bubbles will appear around the base when it is ready. Also, with these fritters stand back from the pan, sometimes the fritters pop and spurt a little oil around because of the corn. Cook for around two minutes each side, or until browned. Flip gently with a spatula, and cook the other side before placing on paper towel to drain the oil off.
Serve your fritters with a touch of salsa on the side.
- If you need to keep the fritter warm, place then in a 120ºC oven on a baking tray once they have been drained on the paper towel, and
- If you are concerned about the fat content of the meal, it is possible to use a spray oil as opposed to shallow-frying the fritters.
Original recipe from the Family Archives.