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Fancy Corn Fritters

Zucchini rule at the moment, with a glut coming from the garden. We’ve been eating them like crazy and have just discovered this great recipe, which we use to serve with just about anything. 


1 cup self-raising flour

1 fresh coriander close or a drop of Smoke and Roast Coriander Essential Oil 

Sprinkle of Smoke and Peri

2 eggs

1/3 cup milk

2 x 420g cans corn kernels, drained (or fresh corn stripped from the cob) 

2 tbsp chopped spring onions 

100g fetta, crumbled

30g piece cold butter

Avocado, cut into cubes

Hand full of baby rocket

1 tbsp of tomato relish to serve 


Whisk eggs and milk and then add and mix to the flour into a large mixing bowl. Fold in corn, spring onions and fetta. Don’t over-mix or the fritters will be tough.

Heat a large frying pan over medium heat and wipe with the butter to grease. Cook in batches about 2-3 mins on each side.

Serve with avocado, coriander and tomato relish on a bed of baby rocket.


Stay well everyone,

Vanessa Hicks

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