So I caught up for lunch the other day with a friend – shout out to Charmaine, you better still be reading – and she was extremely disappointed when she ordered the corn fritters and out came a pancake. Seriously, it had some corn sprinkled around the plate, but I couldn’t even see a kernel within the pancake. They weren’t fritter – so today, I decicate this super simple corn fritter recipe to Charmaine.
Even little Mr Moo chomped down on these for dinner – so they are kid friendly as well. How awesome is it when you only need to make one meal!
These could easily be made vegetarian but omitting the tinned salmon – I just added it because I wanted to bulk the meal out for my husband. Don’t take the bones out of the salmon – just crush them with a fork and you’ll get an extra boost of calcium. How good is that!
CORN AND SALMON FRITTERS
300mls buttermilk
3 eggs
2 cups rice flour
1 tin of sweet corn
1 tin of red salmon
1 zucchini, grated
2 shallots, sliced
salt and pepper
rice bran oil
1 punnet of cherry tomatoes
1 bunch of basil
2 tablespoons of apple cider vinegar
1 tablespoon of olive oil
To make your simple batter, whisk together the buttermilk, eggs and rice flour. Grate the zucchini into the mixture and then fold through. Add the drained sweet corn, drained salmon and shallots. Season with salt and pepper and give one last mix to make sure it is combined well.
Place a shallow frying pan on a medium heat and add a drizzle of rice bran oil. Place a dollop of mixture into the pan allow to brown before flipping and repeating with remaining mixture.
I found that these fritters went excellently with a little basil and tomato salad. Just half the tomatoes, rip the basil and toss in the vinegar and oil. You may wish to season with a little salt and pepper – but sometimes it is just perfect as is.
