Poor Dave has had to endure eating a lot of corn fritters while I worked on this recipe. To me, these are perfect and easy to make. A winning combination in my opinion.
Head straight on to the Recipe For ♥ Corn Fritters ♥
Ten days ago I called the company we bought our printer from as the print quality was awful. At first I thought it was just the cartridge. But it continued even after I put a new one in. We buy generic cartridges from them, as per their recommendation. The lady I spoke with suggested I bring the printer in for assessment, together with the old cartridge. I did this last Monday and no sooner had my driver returned than I got an email from someone else in the company. She was asking for payment before they would look at the printer. Why on earth they could not tell me this when I was on the phone on Friday just boggles my head. 48 hours later I sent an email asking what was going on, and for her to please contact Dave and let him know.
Today’s inspirational recipe from Lavender and Lime ♥ Corn Fritters ♥ #LavenderAndLime Share on X
Another two days went by before an email was sent giving the reason. I was told the cartridge was empty, which it wasn’t. And that the service would be a small additional fee. Today I called to discuss this with the person who sent the email, but she wasn’t in. Someone else called me back with a fixed answer at the ready. My complaint that the cartridge wasn’t empty was met with an answer that the technician said it was empty. And I was told that all I needed was a new one to resolve the issue. I then asked why the printer needed servicing if all it needed was a new cartridge. And I was told so that the print quality would be perfect. Now I need to wait and see how long this takes, and just how perfectly each page prints.
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Corn Fritters
Ingredients
- 5 mls canola oil, plus extra for frying
- 2 ears corn, taken off the cob
- salt and freshly ground black pepper to season
- 45 g flour
- 1 egg, lightly beaten
- 2.5 mls baking powder
- 5 g flat leaf parsley, chopped (optional)
Method
- Place the oil into a non stick frying pan and heat over a medium temperature
- Add the corn, season well and flash fry
- Remove from the heat and set aside to cool
- Place the flour, egg and baking powder into a bowl
- Season generously then mix to combine
- Add the corn and parsley (if you are using) and mix to combine
- Heat your non stick pan over a medium to high temperature and add a small bit of oil, just to lightly coat the pan
- Drop about 30mls into the pan and cook until the base is firm enough to turn (I do 4 at a time)
- Turn the fritters and cook completely through
- Remove from the pan and drain on some kitchen towel
- Once you have used all of the fritter batter, lightly salt the fritters and serve straight away
Inspiration published on Lavender and Lime November 16:
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- 2018: Crustless Milk Tart
- 2016: Simply Delicious
- 2015: Courgette Pakoras
- 2014: One Step Too Far
- 2011: Elder
- 2010: Pea Pasta
To a life well lived in 2020!
I was hoping you’d put up the recipe for these! They are so pretty, and much different than something I’d make. Great recipe.
Thank you for the compliment Mimi 🙂
These look beautiful. Of course, corn is not in season here, but will save this for a later date!
Thank you Tammy 🙂
They do look quite tasty and so much better off the cob then from a tin.. 😉
For sure!
I really like corn fritters and your recipe looks good. Thanks for sharing!
My pleasure 🙂
These corn fritters look absolutely delicious Tandy~ and very unique. A great way to use up leftover corn on the cob in summer. So often, I’ll make a dozen corn and find myself with a few extra that would likely get thrown out. And I think I would use parsley in this recipe for sure! Have a wonderful day.
And they can be used for the kids lunch boxes!
While your printer may not be perfect, it sounds like your fritters are.
Thank you Karen 🙂