Cath's Corn Fritters
If you need a meatless meal, without everyone knowing it’s a meatless meal, corn fritters are the go. Serve them hot from the pan with homemade wedges and tossed salad, with a little salsa on the side, and you’ll be getting requests for seconds. They are also good cold, too, making them a great addition to lunchboxes.
Ingredients:
1-1/2 cups self-raising flour
1 cup milk
440g tin creamed corn
1 egg, beaten
1 teaspoon mixed herbs
oil for frying
Method:
Mix all ingredients, except oil, together until well combined. Heat oil in a heavy-based frying pan. Drop tablespoonfuls of mixture into oil and cook for 2 minutes, until brown on bottom and bubbles are forming. Turn and cook other side until golden brown. Remove from pan and drain on paper towel before serving.
Ingredients:
1-1/2 cups self-raising flour
1 cup milk
440g tin creamed corn
1 egg, beaten
1 teaspoon mixed herbs
oil for frying
Method:
Mix all ingredients, except oil, together until well combined. Heat oil in a heavy-based frying pan. Drop tablespoonfuls of mixture into oil and cook for 2 minutes, until brown on bottom and bubbles are forming. Turn and cook other side until golden brown. Remove from pan and drain on paper towel before serving.
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