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Corn fritters
Production Amor Engelbrecht Production Assistant Katelyn Williams Food Assistant Willem Fölscher Photographs Angie Làzaro Photographer’s Assistant Richard Aaron
(makes about 15 small fritters)
These fritters can be enjoyed with bacon and syrup or with fruit and yoghurt. They are also lovely on their own.
250g flour
2T baking powder
pinch of salt
1 egg
1¾ cups milk
1T finely chopped Italian parsley
2t chopped chives
300–350g frozen sweetcorn, defrosted *
30g butter, melted
Sift the flour, baking powder and salt together, then add the milk and egg, and whisk until the batter is smooth. Add the herbs, corn and melted butter. Allow batter to stand for at least 1 hour, covered at room temperature. Heat butter or oil in a frying pan and, using a small ladle, cook a few portions of the batter at a time, turning when the underside is golden to brown both sides (you can use a shaping ring). Serve immediately with a topping of your choice.
* In season use fresh, cooked corn.
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