Corn Fritters

Given that I’ve been plagued by weeks of insomnia, my sense of time has gone all topsy-turvy! Even dragging myself to cook today was an achievement as I’m really really tired. But as insomnia goes, no matter how zonked you are, you just can’t sleep. My frazzled brain decided that Corn Fritters (usually a breakfast item) would be the order of tonight’s dinner menu.
Ok…not entirely true.
My brain is definitely fried from sleep deprivation but I’ve chosen corn fritters because a colleague at work requested for a recipe of something vegetarian, a snack that could be eaten outdoors like at a picnic and one of the first things that popped into mind was corn fritters: easy, tasty and versatile.
I’ve adapted a recipe from ‘The Australian Women’s Weekly, COOK” and used Besan(chickpea) flour instead of Polenta and added some vegetable stock powder to flavour the fritters and it turned out quite yummy. This is not the deep-fried version but more of a patty or pancake. We shall explore the deep-fried one next time.
Here goes…….
1 cup Besan (chickpea flour)
1/2 cup self-raising flour
50g butter – melted
3/4 cup milk
1 egg – beaten lightly
1 1/2 teaspoon vegetable stock powder
1/2 red capsicum – diced
1 onion – chopped
1 cup corn kernels, drained*
1 cup chopped coriander
salt to taste
Optional: 1/2 cup grated cheese.
*I used 2 x supersweet corn on the cob, zapped in their husks in  the microwave for 4 minutes and then cut the kernels off the cob with a knife.
  1. Combine all ingredients in a bowl and mix well.
  2. Heat up a lightly oiled frying pan ( olive spray will do) and spoon tablespoonfuls of batter onto the pan, spreading into a round.
  3. Cook for about 2 minutes each side or until fritter is browned lightly and cooked through.
  4. Remove from pan
  5. Repeat with remaining batter.
Makes 8 fritters
Serving Suggestions
  • Breakfast – Serve with chunky tomato salsa and sour cream, garnished with coriander or flat-leaf parsley, topped with a perfect sunny-side up egg and a side of buttered mushrooms.
  • Outdoors – Make a dip of sour cream and sweet chilli sauce and freshly chopped chive.
  • Something light – Tear off corn fritters into chunks and toss them in a salad of greens, tomatoes and a light olive oil vinaigrette dressing.


Note to self: How about making the batter thicker, then roll it into balls, and served with creamed corn  soup. Corny enough? 😛
Stack em’ high!
Cherry Tomato from the garden.

Be the first to like.

Comments are closed.