Ever wondered how to make corn fritters like your favourite cafe? This easy recipe will have you cafe dining at home in no time.
On the weekends I tend to head to the local farmers’ market to pick up fruit and vegetables for the coming week. There is no plan, it is a case of seeing what is in season and what inspires me. I tend to devise my weeks’ menu on what goodies I have purchased.
Ears of corn are an item I always pick up. It always seems fresher, more vibrant and tastes better from the markets. We enjoy eating corn quite a bit. Whole ears will be barbequed, and I love it grilled Japanese style.
Even though I love my fresh corn, corn kernels are something that I do keep in the freezer for emergency cooking. I have even been know to have a tin or two in the cupboard.
These corn fritters are one of those perfect canned corn recipes. Of course it works just as well with freshly picked ears of corn, or with frozen corn.
On this occasion I served them with some tomato relish which had been sitting unopened in the cupboard for a little while. Actually the relish was the reason why I made the fritters. It’s residency in the cupboard was starting to annoy me, the duration way too long. The relish needed to be evicted, used.
I have since served them with salsa, which goes perfectly. Top with some fresh coriander (cilantro) and it is a little tex mex trip for your taste buds.
You could make this meal even more substantial. For breakfast adds some bacon rashers and a few slow cooked roma tomatoes. Brunch? Add a fresh green salad to accompany the relish.
Do you keep a stash of frozen and/or tinned vegetables on hand?
Sara xxx
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Gingerbeer Scones - a twist on the traditional
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PIN ME TO EAT ME LATER
Printable Recipe
Corn Fritters with Tomato Relish
Ingredients
- 1 cup plain flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ½ cup milk
- 2 cups corn kernels
- ½ cup chopped continental parsley
- ¼ cup chopped chives
Instructions
- In a medium bowl place all the ingredients and mix well.
- Heat a non stick fry pan over a medium heat with a small splash of olive oil.
- Heap large tablespoons of the mixture into the fry pan and cook until brown on one side and nearly cooked through. Turn your fritters and brown and cook the other side.
- Serve with tomato relish.
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Corn fritters are my all time favourite weekend brunch meal! These look fabulous.
milkteaxx
am guilty of stockpiling EVERYTHING in my pantry and freezer, corn seems to make it in there every single time so i tend to whip up some corn fritters whenever I get a complaint for hogging the pantry space!
My Kitchen Stories
Yep I love corn fritters. I always keep loads of peas on hand and tins of chickpeas. Nothing beats a corn cake though
Iron Chef Shellie
Oh man, I haven't had fritters in ages... I think i should for dinner next week though!!
Trent @ Food Assault
Yep, I could definitely give this one a go Sara; it looks fantastic.
I had some sweet corn fritters at a cafe in Glebe recently with some bacon, poached eggs, tomatoes & avocado which was insanely good.
You're right though Sara, great brunch ANY day 🙂 Thanks for sharing!
Helen (Grab Your Fork)
I've got a huge stash of everything in my pantry! lol. These look delish. Always a big fan of corn fritters!
Gourmet Getaways
This dish looks easy to prepare and child-friendly and adult-friendly (esp. for me!) at the same time. The texture with the tomato relish will be awesome. Thanks for sharing!
Julie
Gourmet Getaways
Karen (Back Road Journal)
Oh I have to try your corn fritters, they sound wonderful and are so pretty served with the tomato relish.
Maureen | Orgasmic Chef
I had never had these until last year and now I'm in love with them. The first time ever was at a bbq at the park and I think I ate nearly all of them. I'm going to try your recipe next.
john | heneedsfood
I adore a corn fritters. A salad would be great but all I'd want is the fritters!
Napoli Restaurant Alert
They look great and super easy!