Sweet corn and polenta fritters
Pillowing fritters, crispy on the outside and soft on the inside with little bursts of sweet corn.
Recipe PDF
Ingredients
- 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 ½ cup grated cheese I used Emmenthal
- Salt to taste
- 1 ½ cups cooking oil
Instructions
- 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
Notes
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.
For toppings:
- Avocado crema
- Red onion jam and crispy veal bacon
- Harissa yogurt
Nutrition
Serving: 0gCalories: 81kcalCarbohydrates: 9gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 17mgSodium: 41mgPotassium: 49mgFiber: 0gSugar: 2gVitamin A: 95IUVitamin C: 0.3mgCalcium: 55mgIron: 0.2mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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