There are two reasons why I don’t eat corn fritters as often as I would like to: Because they are fried and they have to be served immediately.
So oil aside, this is why, in my opinion, food establishments should refrain from adding fritters to their menu unless they are prepared to cook them on order.
There is nothing worse than a sloppy fritter-especially one that has been re-heated in the microwave.
If you need to prepare these in advance, then try not to serve them with a salsa and crispy rocket. Salsa type toppings, with onions, should be paired with a fresh crispy fritter only.
Pre-made sloppy fritters, I discovered, can be instantly lifted by a smothering of crème fraîche and some sweet onion marmalade or tomato jam.
So if the fat content was not an issue, I would happily consume these all day long.
Pair the fritters with a halloumi and roasted peppers salad. See recipes…
3 Mealies *
½ cup self raising flour
½ cup milk
½ cup grated parmesan *
A handful of chopped coriander
1 tsp salt and ½ tsp course black pepper
Oil to fry
- Sift flour into a bowl, add parmesan, combine the milk and egg and add to the flour.
- Remove the corn from the cob and add to the mixture
- Heat a pan and add the oil and then add dollops of the batter and fry on each side
- Serve with crème fraîche and a dollop of onion marmalade, or sweet tomato jam or an avocado salsa made with chopped onions, pickled peppers, coriander, avocado and squeeze of sweet chilli sauce.
- Smoked Salmon, cream cheese and Woolies spicy guacamole makes a great topping.
Use Woolies mealies, they are sweeter and juicy than other varieties and require no cooking, otherwise substitute with a can of corn (not sweetcorn)
The parmesan cheese I used is Cremona, from the cheese factory in Carrera shopping centre. If you are grating your own parmesan then do not add the milk-wait till everything is combined and add milk if necessary. Grating your own parmesan makes a light and airy serving of cheese which needs less moisture.