Ingredients
vegetable oil spray
3 cups fresh or canned corn kernels
around 500g, or 2 x 420g cans drained
3 spring onions
chopped
1 small red capsicum
200g, finely chopped
2 eggs
lightly beaten
½ cup self-raising flour
2 large tomatoes
330-350g, finely chopped
1 clove garlic
peeled but whole
2 tbsp sugar
3 tbsp red wine vinegar
salt and pepper
to taste
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 small saucepan
- 1 large non-stick frying pan
Instructions
- To make the relish, place all relish ingredients (tomatoes, garlic, sugar, red wine vinegar) in a small saucepan and bring to the boil.
- Reduce heat and simmer gently for 12-15 minutes until slightly thickened. Discard garlic clove.
- To make the fritters, heat a large non-stick frying pan to medium-high and spray lightly with vegetable oil.
- While the pan is heating, mix corn, spring onion and red capsicum together and season well with salt and pepper.
- Add eggs and stir through before adding flour and combining well.
- Drop ¼ cup of mixture per fritter into the frying pan, turning after 2-3 minutes. Cook until golden on both sides.
- Serve with a salad and the tomato relish.
Notes
Tip
If you are using fresh corn kernels, boil them in water for 3 minutes and drain.
Variation
If you don't want to make the relish, you can use a store-bought one or a dollop of sweet chilli sauce.
