Cooking has been a great way to revisit foods I hated as a child. Corn fritters were one such food.
I didn’t start off hating them, in fact, I loved them. After they appeared on our plates every day for a week though, the novelty wore off. This may be an exaggeration but, I never wanted to see another corn fritter in my life. This is why, now, when I plan I plan meals, I try to have at least three different meals worked into the week. Variety is the spice of life people!
Obviously, I decided to try corn fritters again, otherwise, I wouldn’t have a recipe to share today. I’m glad I did, because these are amazing; they definitely make up for the lack of corn fritter in my life.
We’ve had them twice, so far. This time around, they were served with a thoroughly unhealthy salad (so much maple syrup). I’ll share the recipe for the salad with you if I make again (sans goat cheese; it turns out Phillip REALLY hates goat cheese).
If you guys decide to make these, let me know what you think.
- 1 410g can corn kernels drained and rinsed
- 2 eggs separated
- 1/2 cup white rice flour
- 1 tsp baking powder
- 1 spring onion finely diced
- 1/2 red onion finely diced
- vegetable oil for frying
- Add corn, egg yolks, rice flour and baking powder to a medium bowl. Mix gently until just combined.
- In a separate bowl, beat egg whites until soft peaks form; fold into the corn mixture, with the red and spring onions.
- In a medium frying pan, heat some oil and add 1 tablespoon of batter per fritter. Cook fritters for about 1 - 2 minutes on either side (they should be a little puffed and starting to colour before flipped)