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

Fritters 
1 x 410g can of creamed corn
2 eggs
4 tbsp wholemeal flour (or gluten free flour)
Salt and pepper
1 tbsp baking powder
Olive oil

Slaw 
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)

Dressing
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

Step 1
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.

Step 2
Toss all of the slaw ingredients together in a large bowl. In a separate bowl add all of the dressing ingredients and combine well.

Step 3
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.

Step 4
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.

Enjoy 🙂