Sunday brunch would have to be one of my favourite things to do in the weekend (especially at Hello Sunday which has become ‘the’ Christchurch brunch spot) however sometimes the bank balance needs a break and so I have to resort to making my own. Corn fritters have become one of my go to’s and are even excellent the next day to get through the ever busy Monday. This recipe is super easy, it does unfortunately involve a food processor (darn those dishes) but I promise it is worth it to get a more even flavour!
- 2 cans of sweet corn
- 1 large red onion, sliced
- 4 eggs
- 2 spring onions, roughly chopped
- handful of chopped coriander (including stalks)
- handful of chopped parsley
- 1 cup plain flour
- 2 tsp baking powder
- salt and pepper
- butter or oil for frying
- streaky bacon
- baby spinach
- sour cream
- sweet chilli sauce
Place one can of sweet corn in the food processor along with the onion, eggs, coriander/parsley, flour, baking powder, salt and pepper and process until combined. This gives a lovely colour to the fritters and ensures that the flavour is throughout. Place in a large bowl and add the remaining corn.
Heat 1 tablespoon of the oil/butter in a non-stick frying pan over a medium to high heat. When the oil/butter is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches of three for 1 minute each side.
Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with bacon, baby spinach, avocado, sour cream and sweet chilli. These fritters are also fantastic served with my guacamole recipe.
Recipe makes 12 good sized fritters which will make either 4 or 6 stacks depending on how many high you go.