Pan-fried curry corn fritters
198g (⅔ can) sweet corn
3 spring onions, chopped
1 onion, diced
100ml evaporated milk
4 tablespoons oil
1½ teaspoons curry powder
1 teaspoon baking powder
1 teaspoon pepper
1 teaspoon salt
- Heat 2 tablespoons of oil in the frying pan. Add the onion. Cook for 2 minutes.
- Add the sweet corn and spring onions. Cook for 2 minutes. Remove and put to one side.
- Put the flour, egg and baking powder in the large bowl. Mix well.
- Slowly add the milk. Mix until the mixture is smooth.
- Add the cooked onion, sweet corn and spring onions to the bowl.
- Add the salt, pepper and curry powder. Mix well.
- Heat 2 tablespoons of oil in the frying pan. Place tablespoonfuls of batter in roundels around the pan.
- Cook the fritters for 2 minutes on one side, until golden brown. Flip the fritters over and cook for another 2 minutes or until cooked through. Serve.
- To test if the oil in the pan is ready, drop in a corn kernel to see if it sizzles. If it burns quickly, the oil is too hot.
- Do not overcrowd the pan with too many fritters, as it will be difficult to flip them.
- Enjoy the fritters dipped in your favourite sauce. Tomato ketchup and Worcestershire sauce go particularly well!
- Just like fresh milk, evaporated milk provides vitamin A, vitamin D and calcium for healthy bones. Half a cup of evaporated milk is equivalent to 1 serving of fresh milk. Choose skimmed, 1% or 2% evaporated milk for a low-fat option.
- Sweet corn is a good source of zeaxanthin and lutein, which are good for eye health. It can be added to soups, salads and casseroles for an added shot of fibre and protein.