Sweetcorn fritters are an old childhood favourite of mine and I am so pleased to report a new fav of little Miss G’s. For Grace, fritters are an easy to handle, nutritious and delicious lunch or dinner that fill her tummy and create a very happy and content bubby. Watching Grace happily nibble away blissfully unaware on a good serving of vegetables also has me feeling over the moon. And why wouldn’t she, the bright yellow happy kernels of lovely sweet corn are sweet and juicy and ensure the fritters are kid friendly.
At our place fritters of some kind (zucchini, carrot or sweet potato are some of our favourites) are almost always in the refrigerator. They are a great addition to the lunch box and are portable and easy to nibble at on the run, which is always a must have with a forever hungry bub and hubby on my hands. Having this basic recipe in my repertoire makes life so much easier, I love knowing that with eggs, flour, a little baking powder and a can of corn in my kitchen I can whip a batch of fritters in no time at all.
To the lovely pureed mix you fold through the extra corn kernels and are ready to fry!
Ladle tablespoon sized dollops of the fritter batter onto a lightly greased non-stick fry pan heated to medium – high heat and cook for a couple of minutes, then flip and cook the other side until lovely and golden. For dinner, I served the corn fritters alongside a little tomato, bocconcini and basil salad drizzled with my much loved basil pesto.
And in today’s lunch box the corn fritters happily nestled next to a lovely box of sultanas, a pear cinnamon and almond muffin from yesterday and Grace’s usually strawberry yoghurt cup.
Adapted from Bill Granger
2 x 420 grams cans of sweet corn, drained
2 spring onions, roughly chopped
1 ½ cup plain flour
1 tsp baking powder
1 handful of fresh herbs (I used basil, parsley and mint)
Vegetable oil, for frying
In the bowl of a food processor place the corn (hold back 1 cup of corn to fold through later) eggs, spring onions, flour, baking powder and fresh herbs. Pulse until combined. Fold through remaining corn kernels. Heat a lightly greased fry pan to medium- high heat, ladle tablespoon sized dollops of the batter onto pan and cook for a couple of minutes, flip and cook the other side until lovely and golden. Serve warm or pack in the lunch box.