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Corn and Sundried Tomato Fritters
Corn and Sundried Tomato Fritters
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Corn and Sundried Tomato Fritters

Corn Fritters are a long time favourite of ours and we've taken the classic recipe and made it even more delicious with Mediterranean Chunky Dip Sundried Tomato. The lovely tangy tomato flavour bursts through and will delight your tastebuds.

Makes 12
Prep Time 10 minutes
Cook Time 6-8 minutes
Ingredients
1 cup flour
1½ tsp baking powder
¼ tsp salt
135g pottle Mediterranean Sundried Tomato Chunky Dip
2 cups Wattie's Frozen Supersweet Corn Kernels, thawed
2 Tbsp chopped parsley
1 egg, beaten
½ - ¾ cups water

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Corn Kernels

Juicy golden supersweet corn kernels, grown under the sunny Gisborne skies where the ideal combination of high sunshine and rich soil creates the perfect conditions for our corn to thrive.

Method
Step 1
1. Sift the flour, baking powder and salt into a mixing bowl.
Step 2
2. Mix together Mediterranean Chunky Dip sundried tomato, Wattie's Sweetcorn, parsley, egg and water. Add to the flour and gently mix.
Step 3
3. Heat 2 Tbsp of vegetable oil in a frying pan. When hot drop spoonfuls of the mixture into the pan (about 2 tablespoons for each fritter). Cook for 3 minutes over medium heat. Turn and cook the other side for a further 3-4 minutes, until the fritter is golden and cooked. Repeat with the remaining mixture adding a little extra oil if necessary.
Step 4
4. Serve hot with a garnish of rocket leaves. Add a poached egg and a rasher of crispy bacon for the ultimate brunch if wished.
Tips
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1 cup flour
1 ½ tsp baking powder
¼ tsp salt
135 g pottle Mediterranean Sundried Tomato Chunky Dip
2 cups Wattie's Frozen Supersweet Corn Kernels, thawed
2 Tbsp chopped parsley
1 egg, beaten
½ - ¾ cups water
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