CORN FRITTERS

This recipe comes from a Recipe Book I was given by someone whose house I sold in Kenilworth many years ago.  She sent it to me via a friend as she had left the country.  She wrote it and it was such a special gift.  Many of the photographs in the book were taken in the house I sold. Her name is Wilma Howells.

This recipe I have made so many times.  The mixture freezes well.  I have made it with gluten free flour when I have had “gluten free” guests.  For tea or starters they are always a hit!

CORN FRITTERS

INGREDIENTS:

• 1 ¼ cups self-raising flour
• 1tsp baking powder
• ¼ tsp salt
• ½ tsp paprika
• ½ tsp sugar
• 2 eggs
• ½ cup milk
• 1 can (340gms) whole kernel corn, drained and slightly crushed
• ¼ cup chives
• ¼ cup fresh parsley, chopped
• 1 round feta cheese, crumbled
• Oil for frying

METHOD:

• Mix dry ingredients.
• Beat the eggs and milk and add the rest of the ingredients. 
• Make a well in the centre of the dry ingredients and add the corn mixture.
• Mix to a thick batter. 
• Fry teaspoonful’s of batter in hot oil ( or larger spoons for bigger fritters) and serve with bowls of chutney and sweet chilli sauce. 

You can serve the Fritters warm or at room temperature.