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Fresh Sweet Corn Fritters

Serves Makes about 30 large fritters
These are good enough to turn into a light meal with bacon, baked tomatoes or a tomato salad and a crusty loaf, or serve them as a starter, topped with a blob of hot salsa.
Fresh Sweet Corn Fritters

6 fresh sweet corn cobs
3 spring onions, chopped
2 tablespoons chopped parsley
2 tablespoons chopped basil
5 medium (size 6) free-range eggs, lightly beaten
1/4 cup cream
1 teaspoon salt
Freshly ground black pepper
3 tablespoons plain flour
Olive oil for frying
Salsa or hot sauce of your choice for serving

[US Measurements | Metric ]
1 Remove the husks and silks from corn cobs then boil gently for about 12 minutes, or until tender. Drain, then drape cobs them with a piece of kitchen paper until cool enough to handle. Using a large sharp knife, cut the kernels off the cobs.

2 Put corn kernels in a bowl and add spring onions, parsley, basil, eggs, cream, salt, and pepper to taste. Mix well then blend in flour.

3 Drop tablespoons of the mixture onto a hot well-oiled barbecue hot plate. Cook fritters until golden on both sides. Drain fritters briefly on crumpled kitchen paper. Transfer to a serving plate and serve immediately with a biting salsa, or sweet Thai chilli sauce.

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