Corn Fritters

Simone Austin

Ingredients:

1 cup self-raising flour
2 eggs
100ml Glucerna liquid
2 x 420g cans corn kernels, drained
2 tablespoons chopped fresh basil
Chilli flakes if desired
100g fetta, crumbled
Butter to cook fritters with

Method:

Place flour into a large mixing bowl and make a well in the centre. Whisk eggs and Glucerna liquid in a jug and pour gradually into the flour, stirring gently to combine. Fold in corn, basil, pinch of chilli flakes if desired and fetta.
Heat pan and grease with butter. Drop 1/4 cup of mixture into the pan for each fritter. Cook a few at a time. Cook for about 2-3 mins, until golden brown underneath, then turn and cook the other side. Repeat with the butter and fritter mixture.
Serve with a side salad and chutney or sweet chilli sauce.

For more details on Glucerna, go to glucerna.com.au

Notes:

Corn fritters make a great meal or snack at any time of the day. Make a big batch and freeze or keep in the fridge for a few days. You could experiment with different vegetable combinations.

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