Delicious, sweet, juicy and very good for you! These sweetcorn fritters are yummy for breakfast, brunch or lunch, they can also be made bite-sized for pass-rounds at BBQs and parties.
1 tin sweetcorn kernels
¾ cup flour
1 tsp baking powder
1 egg, beaten (we love Woodland Free Range)
2 tablespoons milk (we love Lewis Road)
Handful of fresh parsley (we use Superb Herbs)
To serve: Crisp bacon, grilled tomatoes (we love NZ Hothouse manuka) and sour cream
Sift flour with baking powder and seasoning into a bowl, then mix in the egg and milk.
Add sweetcorn kernels and mix gently. Add chives, or fresh herbs of your choice.
Drizzle oil into a medium high heated pan and drop tablespoonfuls of the mixture onto the hot surface.
Cook until bubbles appear and fritter is golden brown. Turn over and cook other side.
Serve with crisp bacon, grilled tomatoes and sour cream and garnish with more fresh herbs.
Use other herbs like parsley or coriander. Even snip in spinach leaves or spring onions.
In winter, use canned sweetcorn, sugar-free.
For a bigger brunch, add avocado slices and a poached egg.