What's better than freshly made corn fritters? Cheesy corn fritters! They are so easy to make and perfect as a healthy lunchbox filler. My kids like to eat them cold in their lunchbox with a little greek yoghurt to dip them in.
INGREDIENTS
- ¾ cup self raising flour
- ½ cup milk
- 2 large eggs
- 1 tablespoon butter, melted
- 410 grams corn kernels, drained
- ½ cup grated cheese
- ¼ cup grated parmesan cheese
- salt and pepper to taste.
- Toppings - sour cream, greek yoghurt, guacamole and chives
- 2 tablespoons oil for cooking
DIRECTIONS
- In a large bowl, whisk together flour, milk, eggs, butter, corn and cheese.
- Add salt and pepper and mix until smooth.
- In a frypan on medium heat, add oil and spoon mixture into pan.
- Cook for 2 minutes on each side until golden.
- Serve with your favourite toppings.
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