Friday, May 6, 2011

Corn fritters

What toddler doesn't like corn? That's why I thought these would be a perfect recipe. They are so easy to make and you can get your little one to help with this one. These turned out really well and were a real hit with Freya. They kept well in the fridge and we had them for lunch the next day. I think next time I might add some ham or bacon to them as i'm always looking for an excuse to get Freya to eat more protein. You can also adapt this recipe for adults by adding chilli and some bacon on the side - so versatile! 


310g tin corn kernels, drained
150g zucchini, grated
2 eggs, lightly beaten
1/3 cup milk
1 cup self-raising flour
1/2 teaspoon ground cumin
salt and cracked black pepper
chopped avocado, to serve
parsley leaves, to serve

1.Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour and cumin, salt and pepper.
2.Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.
3.Serve the cakes with avocado, coriander leaves and sweet chilli sauce or tomato sauce

1 comment:

  1. Definitely making these. My boys are not great with veges but they will eat corn fritters and these sneak in some zucchini. Brilliant!