It’s easy to see why corn fritters are a staple in so many cafés – they’re delicious. They’re also surprisingly easy to make. I find they’re just the ticket for a lazy Sunday brunch or a light family dinner. Plus, they’re a sneaky way to up the kids’ vege quota.
I usually make these Kiwi Corn Fritters with spring onions but a handful of chopped chives from your garden is a great alternative. When it’s time to cook, I usually opt for a lightly greased medium-size fry pan – preferably non-stick – over a medium heat. I allow around two tablespoons of batter per fritter, and cook three to four at a time. After a couple of minutes, or when the batter bubbles, flip and fry the other side. When they’re golden and firm-to-touch, they’re done.
Be sure to serve them hot, perhaps with a refreshing tomato salsa - or a dollop of spicy tomato chutney - and salad. And for something a bit special, you could whip up a guacamole style sauce spiked with fresh coriander. Simply mash avocado with a little sour cream, lemon juice, salt and pepper and stir in coriander to taste. Easy.