I believe the key to a good corn fritter is using canned creamed corn rather than whole kernels, but that’s just my opinion and I know it will be a controversial one for some.
I will often make a double batch of these and freeze them as they defrost well and make for a delicious lunch or snack.
Serve alongside plenty of veggies for a well-balanced, high fibre meal.
Makes approx. 8 fritters and serves 2-3 people (depending on hunger)
Time to make: 20-30 minutes
1 x 410g can of creamed corn
4 tbsp wholemeal flour (or gluten free flour)
Salt and pepper
1 tbsp baking powder
1/2 small cabbage, finely sliced
2 carrots, grated
1/2 red capsicum finely sliced
Spring onions, chopped
Large handful of your favourite fresh herbs (mint, basil, coriander, parsley work well)
1/2 cup natural yoghurt
Juice of 1 lemon
1 heaped tsp wholegrain mustard
Salt and pepper to taste
Lean bacon, sour cream and sweet chilli sauce to serve
Whisk the eggs in a medium-sized bowl, add the corn, salt, pepper and combine. Fold in the flour and baking powder. Set aside while you make the slaw.
Toss all of the slaw ingredients together in a large bowl. In a separate bowl add all of the dressing ingredients and combine well.
If you are having bacon with it, throw a few rashers under the grill now while you cook the fritters. Heat a large non-stick frying pan on a medium heat. Add a dash of olive oil and cook tablespoon sized fritters until they are golden brown on each side. Keep warm in a clean tea towel while you cook the rest of the fritters.
Add the dressing to the slaw and combine well. Stack the fritters with bacon, sour cream and sweet chilli. Serve with a good load of the slaw.