Name: Mini corn, cheese and buttermilk fritters recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: Vegetable oil, for deep-frying; 225.00 gm self-raising flour; 2.00 gm baking powder; 1.20 gm sea salt flakes; 165.00 ml grated cheddar; 410g can corn kernels, drained, rinsed; 260.00 gm buttermilk; 1 egg, lightly beaten; 120g packet baby leaf salad mix with sweet carrot; 120g tub antipasto mix, undrained (see notes); Lemon wedges, to serve

Mini corn, cheese and buttermilk fritters recipe

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

30-minute quick and easy dinner recipe.

Ingredients:

Vegetable oil, for deep-frying
225.00 gm self-raising flour
2.00 gm baking powder
1.20 gm sea salt flakes
165.00 ml grated cheddar
410g can corn kernels, drained, rinsed
260.00 gm buttermilk
1 egg, lightly beaten
120g packet baby leaf salad mix with sweet carrot
120g tub antipasto mix, undrained (see notes)
Lemon wedges, to serve

Instructions:

Fill a large saucepan halfway with vegetable oil and heat over medium-high heat.
In a large bowl, mix together flour, baking powder, salt, cheese, and corn. Create a well in the center and add buttermilk, egg, and season with pepper. Stir until combined. Using a 2-tablespoon spoon, drop 4 spoonfuls of mixture into the hot oil. Fry for 4 to 5 minutes until golden and cooked through. Drain on a paper towel-lined tray. Repeat with remaining batter to yield 16 fritters in total.
In a large bowl, mix salad and antipasto. Add pepper for seasoning and toss everything together. Serve the fritters with the salad and lemon wedges.

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