Today’s recipe is brought to us via the lovely and talented Marie Phitidis of Phoodie fame. I make these regularly in my house – they make a great lunch when paired with smoked salmon alongside a rocket, avocado and parmesan salad. Yum!
This fabulous recipe is one of many that are set to appear in Phoodie’s first cookbook next year, with 100 per cent of profits going to the Sydney Children’s Hospital adolescent and mental health ward. Marie is currently running a GoFundMe campaign to cover the graphic design, printing and delivery costs incurred in creating the book so that as much money as possible can go where it’s needed. You can donate here.
Ingredients (makes 22)
- 2 cups self raising flour
- 4 eggs
- 2/3 cup full cream milk
- 750g corn (I used frozen kernels but you can also use tinned)
- 1/2 bunch chives, finely chopped
- 1/2 bunch coriander, finely chopped
- 1 shallot, finely chopped
- butter and extra virgin olive oil (to coat base of pan when frying)
- 2 tsp salt and 1 tsp pepper
- Sift the self raising flour (alternatively you can use plain flour and baking powder) into your mixing bowl.
- Whisk the eggs and milk in a smaller bowl and pour gradually into the centre of the bowl that is holding the flour. Stir to combine.
- Gently mix in corn, chives, coriander, shallots and salt and pepper.
- Turn stove on to medium heat, use just enough butter and EVOO to generously coat the bottom of your pan.
- Place large heaped tablespoons of mixture into your pan, (noting that about 6 fritters can cook in a large pan at a time.) Cook for approximately 2 minutes on each side or until golden colour is achieved.
- Cook in batches making sure to add butter and EVOO to the pan before each round.
Serve with your choice of accompaniments – bacon, smoked salmon, avocado, rocket, eggs and tzatziki all make great combinations!