Description: Corn fritters, as scrumptious as can be!

Submitted by: Wulf_Sternhammer on 2004-02-23 04:47:12

Serves: 2 - 3

Prep Time: 30 minutes including cooking

Difficulty: Easy

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Ingredients

2 small to medium potatoes, peeled and grated
2 cobs corn, as fresh as possible
1 egg
Flour
Salt and pepper to taste
Vegetable oil for frying


Instructions

Remove kernels from cob carefully, using a sharp knife, and place into a mixing bowl with the grated potato. Add egg and approximately 1 tsp. salt and pepper (ratio of 2 parts salt to 1 part pepper) and mix thoroughly.

Slowly mix in plain flour until the ingredients have the consistency of clag, or a very thick sticky batter.

Heat oil in a pan, preferably a good monounsaturated such as olive oil or canola oil (rapeseed oil), to about 170 -180 c, at a depth of about 2 mm.

Using a spoon, portion mixture into the oil and flatten out a bit. Using egg rings as a mould is very effective, though not necessary.

Cook for 3-4 minutes, then flip and cook for a further 2-3 minutes, until both sides are a rich, dark golden brown.

Drain and serve.