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:

  1. 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.
  2. 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.
  3. 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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