Cheesy Corn Fritters
Deliciously cheesy corn fritters that take just a few minutes to prepare... the perfect healthy snack or lunchbox recipe!
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Servings: 8 fritters
Calories: 141kcal
Equipment
- Thermomix (optional)
- Stove-top
Ingredients
- 75 g (½ cup) plain flour
- 1 teaspoon baking powder
- 400 g sweet corn kernels drained well
- 35 g (⅓ cup) mozzarella cheese grated (or cheddar)
- 1 egg lightly whisked
- 85 g (⅓ cup) milk
- 2 tbs olive oil
- salt and pepper to season
Instructions
Conventional Method
- Preheat the oven to 100 degrees celsius (just enough to keep the fritters warm).
- Heat 1 tbs olive oil in a frying pan over medium heat.
- Meanwhile sift the flour and baking powder together in a seperate bowl.
- Add the drained corn kernels, grated cheese, egg, milk, salt and pepper and stir gently to combine.
- Place 2-3 tbs of fritter mixture into the frying pan and cook for approximately 2-3 minutes on either side (or until lightly golden). You should be able to cook 3-4 at a time depending on the size of your pan.
- Place the cooked fritters into the oven to keep warm while the others cook.
- Add the remaining olive oil to the pan and repeat with remaining mixture.
- Serve the fritters with your choice of toppings (or leave them as is).
Thermomix Method
- Preheat the oven to 100 degrees celsius (just enough to keep the fritters warm).
- Heat 1 tbs olive oil in a frying pan over medium heat.
- Place the flour and baking powder into the Thermomix bowl. Mix on Speed 10 for 5 seconds.
- Add the drained corn kernels, grated cheese, egg, milk, salt and pepper and mix on Reverse Speed 3, 15 seconds or until well combined (you'll need to use the spatula to help mix).
- Place 2-3 tbs of fritter mixture into the frying pan and cook for approximately 2-3 minutes on either side (or until lightly golden). You should be able to cook 3-4 at a time depending on the size of your pan.
- Place cooked fritters into the oven to keep warm while the others cook.
- Add the remaining olive oil to the pan and repeat with remaining mixture.
- Serve the fritters with your choice of toppings (or serve them as is).
Notes
RECIPE NOTES & TIPS
Mozzarella - can be substituted with cheddar or tasty cheese
Milk - full fat is best for this recipe
Avoiding soggy fritters - To avoid sogginess, make sure your oil is heated in the frying pan before adding the fritter mixture. Cook until golden on either side (they’ll still be deliciously soft on the inside). Note: the fritters will lose their crispiness once chilled.
Lunchbox option - Corn fritters make a fantastic lunchbox snack. I like to add little containers of sweet chilli sauce and sour cream to the lunchbox for dipping the fritters in.
Keep the fritters warm - keep the cooked fritters warm in the oven (set to 100 degrees celsius fan-forced) while you cook the remaining ones.
Storing - Corn fritters can be stored in an airtight container in the fridge for up to 2 days.
Freezing - Alternatively, they can be frozen for up to 2 months. Allow to defrost before serving (serve reheated or cold).
Nutrition
Calories: 141kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 41mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg
