The best ones use Fresh Corn (Nothing beats it!), and is not so much like a pancake... Have them fresh with eggs, and if you're feeling a little naughty. Get in some bacon too!
Cut your corn Straight from the cob. No cooking involved here, just a little prep work that even I have managed in 10-15 mins!
Cut up your Red Onion, Peppers and Parsley. You'll need some breadcrumbs (Gluten Free Peoples:Your normal Gluten Free Breadcrumbs are fine too!) and eggs for the mixture. A touch of of Salt and Pepper for taste. Both the Breadcrumbs and eggs are really there to help Bind everything together. (Don't go overboard... You'll just end up with a pancakey- eggy mix... Not-So-Fantastic!)
Crack your Eggs in and mix well. You should only need 2 or 3. Just getting your corn coated at this stage, then start adding in all the extras. Finally add the breadcrumbs and mix well again.
Let the mix rest before cooking (the Breadcrumbs soak up the egg and give it the fritter feel. Also Breadcrumbs are a lighter option than flour -what most other corn fritter recipes contain) Then using a 30 cm fry pan heat up a little oil on medium heat.
If you have metal rings for the fritters use them, if not gently spoon 2 tblsp into the pan - around 3 fritters at once and let them caramelize for 3-4 mins (brown on the bottom - as everything contains sugar). Then gently with a large spatula, turn the fritters over and caramelize the other side. Then you can cook your eggs. And you’re done. These can be made a day ahead, and can be stored for 3-4 days in the fridge. Makes around 12 fritters.
There you have it! Corn Fritters that are crunchy and fresh (and may have you wanting more, No Apologies from us on that one though...)
Those poached eggs are so good as well. Runny centres, and soft. We'll let you in on that secret next one (or two) along!
*From The Chef: If the mix seems too wet or too dry, just add some breadcrumbs or 1 more egg to the mix to even it out