Fritters are a New Zealand summer icon. Any neighborhood fish and chip shop sells mussel fritters, paua (abalone) fritters, even pineapple fritters. These are usually deep fried, but at home, most kiwis pan fry or bbq (grill) fritters.
I had never tried making a fritter. It was one of those simple iconic New Zealand foods that had somehow escaped me. A few weeks ago, with sweetcorn the cheapest it will ever get, 5 ears for 2 bucks, it was time to fritter.
Sweetcorn fritters with salsa cream
Makes 4 giant fritters or about 20 to 30 fun size fritters
Recipe adapted from Lifestylefood.com.au
Ingredients for fritters
- Sweetcorn kernals cut from 2 cobs
- 1/4 cup sliced spring onion
- A handful of coriander, chopped
- 1 cup grated cheese
- 1 1/4 cups flour
- 1 teaspoon baking powder
- freshly ground black pepper
- 2 eggs, beaten
- 3/4 cups milk
- vegetable oil
- In a large bowl, combine corn, spring onion, coriander, grated cheese, flour, baking powder, salt, paprika and pepper. Stir to distribute ingredients evenly.
- Add beaten eggs and milk and stir to combine.
- Heat a tablespoon of oil in a heavy cast iron pan (or non-stick frying pan) and swirl pan to coat the cooking surface evenly. Spoon mixture into pan in 1 layer and press lightly with spoon to flatten into fritters. Cook in batches or you could use 2 pans. Fry for 2 minute per side until golden.
- Serve with a dollop of salsa cream.
Ingredients for salsa cream
- 125g sour cream (1 pottle)
- 1 tomato, sliced
- 1/2 an avocado, chopped
- 1 tablespoon chopped coriander
- lemon or lime juice
- Place all ingredients into a small bowl and stir to combine.
- Spoon over fritters or use as dipping sauce.
This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Medha from Mimi’s Mommy Blog is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click below to join.