Sweet corn and polenta fritters
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Pillowing fritters, crispy on the outside and soft on the inside with little bursts of sweet corn.
- 140 grams cooked polenta corn meal or mielie meal
- 50 grams fine granulated sugar approximately 60 ml or 1/4 cup
- 2 large eggs
- 165 grams sweet corn kernels not creamed corn
- 220 grams self raising flour approximately 500 ml or 2 cups
- 1 teaspoon baking powder
- 155 ml milk
- 1 1/2 cup grated cheese I used Emmenthal
- Salt to taste
- 1 1/2 cups cooking oil
In a mixing bowl whisk the sugar and eggs until light and fluffy.
Add the cooked polenta and whisk to ensure there are no lumps.
Add the sweet corn and stir to combine.
Sift in the flour and baking powder and mix alternately with the milk until the batter is smooth.
Fold in the grated cheese.
Fry the fritters in shallow oil, about 5 millimeters deep and turn when golden and the top is bubbling.
Place on to absorbent kitchen paper to absorb any excess oil.
Serve hot sprinkled with desired toppings
If you do not have mielie meal, corn meal or polenta, using the same quantity of other ingredients you may add 30-45 ml (approximately 2-3 tablespoons) extra milk, if required.
- Avocado crema
- Red onion jam and crispy veal bacon
- Harissa yogurt
Calories: 81kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 41mg | Potassium: 49mg | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 0.2mg