Ingredients
- 2 cups corn kernels (fresh, frozen, or tinned and drained)
- 1 cup self-raising flour
- 2 eggs, lightly beaten
- 1/3 cup milk
- 1/2 cup grated tasty cheese
- 2 spring onions, thinly sliced
- 2 tablespoons Chooki's Zest Chicken Salt
- Olive oil for frying
- Sour Cream Dip:
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Chooki's Zest Chicken Salt
Difficulty: Easy | Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4 | Dietary: Vegetarian
These crispy little corn fritters are Saturday sorted. Golden on the outside, loaded with corn and cheese on the inside, and a good shake of Chooki's Zest Chicken Salt through the batter. Kids love them. You'll love them. The sour cream dip takes 30 seconds.
- 2 cups corn kernels (fresh, frozen, or tinned and drained)
- 1 cup self-raising flour
- 2 eggs, lightly beaten
- 1/3 cup milk
- 1/2 cup grated tasty cheese
- 2 spring onions, thinly sliced
- 2 tablespoons Chooki's Zest Chicken Salt
- Olive oil for frying
- Sour Cream Dip:
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Chooki's Zest Chicken Salt
Step 1: Mix the Batter
Combine the corn, flour, eggs, milk, cheese, spring onions, and Chooki's Zest Chicken Salt in a bowl. Stir until just combined. Don't overmix it or the fritters go tough.
Step 2: Fry Until Golden
Heat a good glug of olive oil in a frying pan over medium heat. Drop tablespoons of batter into the pan and flatten slightly. Cook for 2-3 minutes each side until properly golden and crispy. Work in batches so you don't crowd the pan.
Step 3: Make the Dip and Serve
Stir together the sour cream, lemon juice, and Zest Chicken Salt. Stack the fritters on a board and put the dip in the middle. Watch them disappear.
Tip: If the kids want to help, they can do all the mixing. Just keep them back from the frying pan.
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