This corn fritters recipe is always a hit, especially when paired with bacon and a tangy tomato and avocado salsa.
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A popular snack in the United States, corn fritters are tasty bites made by combining corn, flour, eggs and milk into a batter and then fried until golden. You can serve them as a side or snack (they’re a delicious lunch box addition), or make them into a meal by serving them with different sides such as avocado, bacon, tomato relish and sour cream. While other countries have their own versions of corn or veggie fritters - Indian pakora, Indonesian bakwan jagung - corn fritters have also proved popular in Aussie cafe culture, often served at brunch with condiments such as chilli jam and salsa. This recipe for homemade corn fritters makes for a super tasty budget-friendly dish, using ingredients from the pantry - canned corn, flour - and served with extras from the fridge - bacon, tomatoes and avocado.
Easy on the pocket, these simple corn fritters are made using pantry staples canned creamed corn and canned corn kernels. You’ll also need 2 eggs, self-raising flour and milk to complete your batter. These fritters are great on their own, but to make them heartier, serve them with bacon and a zesty salsa using cherry tomatoes, chopped avocado and a squeeze of lime juice.
This recipe for corn fritters with avocado salsa isn’t just easy on the budget, it’s also a breeze to make. To make the fritter batter, combine the creamed corn, corn kernels and egg in a large bowl. Then add the flour and stir well to combine. This will help hold your batter together. Add some milk and season the mixture. Now it’s time to fry them - you’ll have to cook them in batches. Take a large frying pan and add a little oil over medium-high heat then place three ¼ cup portions of the batter onto the hot pan. Make sure you allow some space for the batter to spread - you don’t want your fritters sticking together. Cook for 2 minutes or until you see bubbles appear on the surface, then flip them over and cook for another 2 minutes or until they’re golden and cooked through. Place them on a plate and cover them with foil so they remain warm while you cook the remaining batter.
Next up, prepare the sides. Increase the heat to high and add the bacon. Cook for 2 minutes each side or until the bacon is nice and golden and crisp. Place the bacon on a plate lined with paper towel so any extra oil is drained off. Then make your salsa by combining cherry tomatoes that have been quartered and a coarsely chopped avocado. Add a tablespoon of lime juice and mix it all together. Divide the fritters and bacon among serving plates and serve with the salsa.
Put your fritter skills to use with this great collection of recipes, starting with these mini corn fritters with smoked salmon, which sees fritters as a tasty alternative to traditional blinis. Kids will love these lunchbox-friendly gluten-free ham-and-corn fritters, and these rainbow fritters that are a bright addition to school lunches. And get the party started with these Mexican-style corn fritters with smashed avo cream - you’d better make double because guests will definitely want more.
Energy 2425kJ/580 Cals (28%)
Protein 22g (44%)
Fat 27g (39%)
Sat Fat 7g (29%)
Sodium 1290mg (65%)
Carb 58g (19%)
Sugar 10g (11%)
Dietary Fibre 9g (30%)