New Zealand Corn Fritters Recipe

Serves: 4

Ingredients Required

• 1 egg
• 1 tablespoon water (more if needed)
• 1 cup (125g) plain flour100mls Milk
• 1 tsp baking powder
• Pinch of salt and pepper
• 1 can (410g) creamed corn
• 2-3 tablespoons vegetable oil for frying

Corn Fritters Recipe Method
Prep: 5 mins | Cook: 5 mins

1. In a medium bowl, lightly beat egg with a little water and the milk. Sift in flour and baking powder, add salt and pepper and stir - adding water if needed - to achieve a medium batter. Make sure the mixture is not too thin. Add the can of cream corn, season and stir.
2. Heat half the oil in a frying pan to a medium heat and add spoonfuls of the batter in the pan. Flip the fritters when they start to bubble on the top - 1-2 minutes but test they are cooked through before removing them. You may need to add a little more oil after each lot is taken out of the pan as they absorb it quite well.
3. Enjoy!

What did you think?

Fried Shrimp Fritters with Sweet Potato and Taro (Cucuk Udang) Recipe

Ingredients Required (A)

• 1 large white sweet potato(Japanese potato) about 1/2 lb,peeled and shredded fine
• Taro or yam about 1 lb,peeled and shredded fine
• 1 medium carrot,peeled and shredded
• 2 stalk green scallion,washed and cut about 2 inch
• 1 large onion,peeled and sliced thin

Ingredients Required (B)

• 1 tbsp ground white pepper
• 1 tbsp salt
• 1 tsp baking powder
• 1 tsp 5 spices powder
• 1 egg
• 1 cup all purpose flour
• 1/2 cup rice flour

Ingredients Required (C)

• 10 large shrimp with shell-on,washed
• 1 cup oil or extra if needed

How To Make It!

1. Prepare a large mixing bowl, combine ingredients (B), mix well, then add in ingredients (A), mix again.
2. Heat fryer or deep skillet with 2 aluminum ladle in oil at medium heat at 350 F. When oil is hot enough, scoop 2 tbsp batter mixture into one of the ladle below the rim. Place one shrimp on the top of the batter. Then slowly place the ladle back into the hot oil. Repeat the same for the other ladle.
3. Fry for 5 minutes before slowly removing the bottom from inside of the ladle with a chopstick.When the fritter comes out from the ladle, fry for another 8-10 minutes or until golden brown. Remove fritter from ladle, remember to place back the ladle into the hot oil before repeating the same procedure again; if not the fritter won't come out easily from the ladle.
4. Remove from oil to a paper towel lined plate. Cut and serve warm with chili sauce or your desired sauce.

Enjoy!

Maurice & Daisy x

Quick & Easy Corn Fritters Recipe

Ingredients Required (Makes 18 Fritters)

• 1/2 cup buttermilk
• 2 eggs
• 1 cup White Wings Self-Raising Flour
• 310g can creamed corn
• 420g can corn kernels, drained
• 1/4 cup finely chopped chives
• Olive oil cooking spray
• Chutney and chopped chives, to serve

How to Make Corn Fritters

1. Preheat oven to 150°C.
2. Sift flour into a large bowl. Season with salt and pepper. Stir until well combined. Make a well in the centre.
3. Whisk buttermilk and eggs in a jug. Add to flour mixture with corn kernels, creamed corn and chives. Using a large metal spoon, gently fold ingredients together until combined (don't over mix).
4. Heat a non-stick frying pan over medium heat. When hot, remove from heat. Spray with oil. Return frying pan to heat. Add heaped tablespoonfuls of mixture, 3 at a time. Use a knife to spread to 8cm (diameter) rounds.
5. Cook for 2 minutes or until bubbles appear on surface. Turn. Cook for a further 2 minutes or until fritters are firm to the touch. Keep warm in oven while cooking remaining fritters. Place onto plates.
6. Top with chives.
7. Serve with chutney - Yum!

What did you think of this recipe?

Maurice & Daisy

x

Very Yummy Vegetable Fritter Recipe

Hide heaps of veggies in these yummy fritters and watch the kids wolf them down! Make extra, and put them in the lunch box for school or work the next day.

Preparation Time
20 minutes

Cooking Time
30 minutes

Ingredients Required (Serves 4)

• 1 carrot (150g)
• 2 potatoes (400g)
• 2 zucchinis (360g) grated
• 1 onion, chopped
• 125g can corn kernels, drained
• 1/2 cup (75g) self-raising flour
• 1/4 cup chopped continental parsley
• 1/2 tsp salt
• 3 eggs, separated
• 2 tbs olive oil

How To Cook Vegetable Fritters

1. Peel potatoes and carrot. Grate into a bowl. Add zucchini, corn, onion, flour, salt, parsley and egg yolks into a bowl. Stir to combine.
2. Place egg whites into a bowl and beat until stiff peaks form. Fold through vegetable mixture.
3. Heat a large pan over medium heat. Add a little oil. Add 1/3 cup of the mixture and cook for 5 minutes. Cook 4 at a time. Turn and cook for a further 5-8 minutes. Repeat.
4. ENJOY! Tell us what you think :)

Notes

• Serve with green salad and sweet chilli sauce.
• Cooking with children should be supervised by an adult.

Did you enjoy this recipe? Let us know :)

Maurice & Daisy x

Scrumptious Chicken & Sweetcorn Fritters Recipe

Super simple and fast to cook, these fritters are an easy way to get everyone to eat their veggies!

Ingredients Required (Serves 4)

• 2 1/2 cups shredded cooked chicken
• 1 small red capsicum, finely diced
• 310g can of corn kernels, drained
• 1/2 bunch English spinach, leaves shredded
• 2 tablespoons plain flour, sifted
• 6 eggs, lightly beaten
• 1/4 cup olive oil

Salad

• 80g mixed salad leaves
• 1 Lebanese cucumber, halved lengthways, deseeded, cut into matchsticks
• 2 carrots, peeled, cut into matchsticks
• 250g cherry tomatoes, halved
• 1 1/2 tablespoons white wine vinegar
• 1 1/2 tablespoons olive oil
• pinch white sugar
• 1 teaspoon dijon mustard

Fritter Time!

1. Preheat oven to 160°C.
2. Place chicken, corn, capsicum and spinach in a large bowl. Stir in flour and eggs. Season with salt and pepper. Mix well.
3. Heat half the oil in a large, non-stick frying pan over medium heat.
4. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre, adding remaining oil as required. Transfer to a wire rack over a baking tray lined with paper towel, to drain. Keep warm in oven while cooking remaining fritters.
5. Make salad: Meanwhile, combine salad leaves, cucumber, carrots and tomatoes in a large bowl. Whisk vinegar, oil, sugar, mustard and salt and pepper in a jug. Pour over salad and toss to combine.
6. Divide salad among plates.
7. Top with fritters and serve.
8. Enjoy!

Yum Yum!

Tell us what you thought about this recipe, we'd love to hear from you!

Maurice & Daisy