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(Makes approximately 8 large fritters
or 12-16 smaller ones)
1/2 cup plain flour
1 teaspoon baking powder
1/4 teaspoon salt *
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1 tablespoon cornmeal
2 free-range eggs, lightly beaten
1/2 cup creme fraiche
1/2-3/4 cup milk *
2 cups corn kernels
(if fresh, you will need about 3 cobs)
(if frozen, thaw kernels before use)
410g can of creamed corn
1/4 cup chopped flat-leaf parsley
vegetable oil for frying
* See notes below
Combine the eggs, creme fraiche, and milk in a separate bowl, then slowly pour the egg mixture into the dry ingredients, whisking as you go. Continue whisking until the batter is smooth.
Add the corn kernels, creamed corn, and parsley. Stir to combine.
Heat oil in a large frying pan over a medium heat, using enough oil to cover the bottom of the pan. When the oil is hot, drop spoonfuls of batter into the pan and cook until golden brown underneath (about 2 to 3 minutes). Turn over and cook the other side (again about 2 minutes). Remove and keep warm while you repeat with the remaining batter, using more oil to cook as necessary.
I like to serve these with sweet Thai chilli sauce and Maple Roasted Tomatoes (see below). My partner also likes some crispy bacon and a dollop of sour cream with his.