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.
