I had half a can of corn kernels left over and decided to do some corn fritters – they were edible but not spectacular – I think I needed the texture to be a bit thinner. Advice on improvements most welcome.
¾ cup flour (standard)
1 tsp baking powder
½ tsp salt
1 egg, beaten
½ can of corn kernels (not creamed corn)
150g of cream (reduced cream diluted with water)
Oil for frying
Sift the flour salt and pepper
Add the egg, corn and cream
Fry in small dollops and drain on a kitchen towel
I served them with bacon, a tomato and avocado salad and a dollop of crème fraiche– which certainly made the dish better.