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Cheesy chilli corn fritters
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Veggie-packed fritters - a sneaky, colorful way to add goodness to kids' meals.
Ingredients:
  • 420g can corn kernels, drained, rinsed
  • 3 green onions, thinly sliced
  • 82.50 ml grated extra-light cheese
  • 250.00 ml plain flour
  • 1 tsp Mexican chilli powder
  • 193.13 gm reduced-fat milk
  • 1 egg, lightly beaten
  • Rice bran oil, for shallow frying
  • Light sour cream, to serve
  • Bottled salsa, to serve
  • Fresh salsa (see note), to serve
  • Baby spinach, to serve
  • Roasted truss cherry tomatoes, to serve
  • Lime wedges, to serve
Instructions:
  • In a bowl, mix together corn, onion, cheese, flour, and chili powder. Add milk and egg, then stir well to blend. Season to taste.
  • In a large frying pan over medium-high heat, heat oil. Add 1/4 cup of batter to the pan, spreading it to form a circle. Make 4 fritters and cook for 2 minutes until golden underneath. Flip and cook for 2 to 3 minutes until cooked through. Transfer to a plate lined with paper towel, cover to keep warm, and repeat with remaining batter.
  • Garnish fritters with sour cream, salsas, spinach, tomatoes, and lime slices before serving.

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