Breakfast brought to you by The Old Vicarage
These simple corn fritters make a delightful addition to a cooked breakfast.
Dress them up with one of the suggested toppings to make them the main event.
Preparation time: 5 minutes
Cooking time: 15 minutes
1 x 440g can whole kernel corn, liquid reserved
1 cup self-raising flour
oil for frying
Drain the corn, setting aside ¼–1/2 cup of the corn liquid.
Mix together the corn kernels and the egg with a fork. Add the reserved liquid and the flour.
Stir until just mixed, adding a little extra liquid if the mixture is too dry.
Heat the oil in a heavy-based frying pan over a high heat.
Drop teaspoonsful of the batter into the pan and fry until bubbles start to appear on the surface, then turn them over.
Remove from the pan when they are golden on both sides and drain on paper towels.
Serve with tomato or soy sauce.
Make it a feast and serve with bacon and eggs.
Top fritters with sour cream or horseradish cream and small pieces of smoked salmon.
We recommend trying Kingfisher Oak Smoked Salmon from Takamatua.