Corn fritters with sour cream and sweet chilli sauce
Make the most of delicious sweet corn when it’s in season with these wonderful corn fritters. Fresh corn can be substituted with frozen or canned corn without compromising on the flavour or texture. Serve on their own with a dash of sweet chilli sauce, or add crispy bacon and a side salad for a delicious meal. This recipe is part of our budget meal plan for two.
Ingredients
Method
- 1.5 Cups corn kernels (fresh, canned or thawed from frozen work equally well)
- 1/2 Cup plain flour
- 1/2 Tablespoon sugar
- ½ Teaspoon baking powder
- 1 Large egg lightly beaten
- 300ml of cream
- Vegetable oil for frying
- I/2 Red onion very finely sliced
- 1 small tub of sour cream
- 1/3 bottle of Sweet Chilli sauce
- 3 Slices of Pam’s Streaky Bacon (Leftover from Monday night)
- 40g Mesclun salad leaves
- 1 Tablespoon Eta Balsamic dressing
- In a large bowl, stir the corn kernels, flour, sugar and baking powder together. Season with salt and pepper. Stir in the beaten egg and cream and combine.
- Coat the bottom of a frying pan with vegetable oil and place it over a medium-high heat. Place 2 Tablespoons of the corn batter into the pan and press lightly to create a flat, circular shape. Cook the fritters for 3 minutes, until beginning to brown underneath. Then flip them over and cook for an additional 3 minutes until golden brown and completely cooked through.
- Transfer the fritters to a plate and keep warm. Repeat the process with the remaining batter.
- In a separate frying pan, take the leftover streaky bacon, dice it and pan fry in a non-stick pan until fully cooked and crispy.
- Pile 4 fritters onto each plate. Top with a large tablespoon of sour cream. Garnish with red onion and chopped bacon pieces and drizzle a generous amount of sweet chilli sauce over each dish. Serve with a mesclun salad lightly dressed in balsamic dressing on the side.