These delicious corn fritters are easy to make though I suggest the mini chefs be over 10 years of age as cutting the kernels from the cobs requires care, as does frying the fritters. Youngsters under the age of 10 can help with sifting the flour, stirring the ingredients together, and cutting up some of the other ingredients, depending on their knife skills.
These are also a good addition to the school lunchbox.
- fresh corn cobs - 3, shucked (green leaves and silk removed)
- red capsicum - 1, diced (finely chopped)
- green onions (shallots) - 4, white part finely sliced
- eggs - 3, beaten with a fork
- self-raising flour - 100g (2/3 cup)
- salt - 1/2 teaspoon
- freshly cracked pepper
- olive oil or vegetable oil - for frying
- Sweet chilli sauce - to serve (optional)
Remove the corn kernels from cobs, using a shap knife: ask mum or dad for help with this.
Place the corn kernels in a medium mixing bowl and combine with the capsicum, green onions and beaten eggs. Sift over the flour. Stir to combine and season with salt and pepper.
Heat the oil in a frying pan - you'll need enough to cover the bottom of the pan to a depth of about 0.5cm. Ask an adult for help with this.
Place heaped tablespoons of the corn mixture into the oil and fry 3-4 minutes on either side until golden on both sides. Do this in batches of about 5 or 6 fritters. Be careful as the corn can pop if the oil is too hot.
Remove the fritters one at a time and drain on a large plate covered with paper towels.
Serve hot with sweet chilli sauce or leave to cool.