I believe my love for corn fritters started at Bills in Sydney. We were there on one of our short trips from melbourne and hopped in there for brekkie.
Since then, I've always ordered them whenever I see them on the menu. Cafe Zucchini in Bali has one of the better ones out there. I would probably pass on the ones at Bronte in Greenwood.
I've tried several recipes but this one takes the cake. It's got a lovely consistency and there isn't a flour-y taste to it. Which is very important to me.
This recipe is so simple and it is delicious because it uses fresh corn so it crunchy and has a natural sweetness to it. It makes a whole of a difference than canned corn which is really soggy. Also, most of the things are from your pantry so it's quite easy to put together.
Ingredients - Makes about 6-8 pancakes.
1 Cup Self raising flour
1/2 cup of milk
100g of cream cheese
corn off 3 cobs
coriander - a handful chopped.
- Combine the flour, eggs, milk and cream cheese in a mixing bowl.
- Stir to get a smooth consistency.
- Add corn and coriander.
- Heat the frying pan. Add oil
- Put a dollop (about 1.5 table spoons) of the mixture into the pan. Flip after 1 minute.
- Serve with bacon or flaked salmon. I like to add japanese mayonaise and thai chilli sauce to it